Salad-in-a-Boat

• 23 cup water
• 5 tablespoons butter
• 14 teaspoon salt
• 23 cup all-purpose flour
• 3 large eggs
• 34 cup swiss cheese, Shredded
• 1 12 cups spinach leaves
• 8 cherry tomatoes
• 12 cup mayonnaise
• 1 teaspoon Dijon mustard
• 14 teaspoon cumin, Ground
• 1 cup raw cauliflower, sliced
• 14 lb raw mushrooms, thinly sliced
• 1 cup frozen peas (thawed)
• 1 cup celery, thinly sliced
• 2 green onions with tops, sliced
• 6 large eggs, hard-cooked

1. In a 2-quart pan, bring water, butter and salt to a boil.
2. When butter melts, remove pan from heat and add flour all at once.
3. Beat / whisk until well blended.
4. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in the middle of the pan and a film forms on the bottom of the pan.
5. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy.
6. Add cheese and beat until well mixed.
7. Spoon into a greased 9" round pan with removable bottom or spring-release sides.
8. Spread evenly over bottom and up sides of pan.
9. Bake crust in a 400 degrees oven for 40 minutes or until puffed and brown -- turn off oven.
10. With a wooden pick, prick crust in 10 to 12 places and leave in a closed oven for about 10 minutes to dry.
11. Remove pan from oven and cool completely.
12. Remove crust from pan.
13. Prepare egg/vegetable salad.
14. In a bowl, stir all ingredients except eggs together as listed.
15. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture.
16. Line bottom and sides of boat with spinach leaves.
17. Cut each tomato in half.
18. Pile egg salad over spinach and garnish with cherry tomatoes.
19. Cut boat in thick wedges.
20. Enjoy!

water, butter, salt, flour, eggs, swiss cheese, spinach leaves, tomatoes, mayonnaise, mustard, cumin, cauliflower, mushrooms, frozen peas, celery, green onions, eggs

Taken from www.food.com/recipe/salad-in-a-boat-7033 (may not work)