Directions
1In a medium-size saucepan bring water, butter, soup mix, caraway seeds and mustard to a boil. Over low heat add flour all at once; stir vigorously with wooden spoon about 30 seconds until mixture leaves sides of pan and forms a ball. Remove from heat and immediately beat in cheese, then eggs until mixture is smooth and cheese almost melted. Drop by heaping teaspoonfuls 2 inches apart on greased large cookie sheet. Bake in preheated 375° oven 15 minutes until puffed and golden. Turn oven off; leave puffs in turned-off oven 10 minutes. Serve warm. Makes 24. Per puff: 57 cal, 2 g pro, 3g car, 4g fat, 34 mg chol with butter, 28 mg chol with margarine, 182 mg sod
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