| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Casserole |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 3 |
tb |
Butter |
| 1 |
c |
Milk |
| 12 |
oz |
Cooked corn or broccoli, or |
|
|
Spinach or artichokes |
| 3 |
|
Eggs |
| 1/2 |
c |
Mayonnaise |
| 5 |
|
Green onions and tops, |
|
|
Minced |
|
|
Salt and freshly ground |
|
|
White pepper to taste |
|
|
Curry powder to taste |
|
|
(optional) |
INSTRUCTIONS
Directions
Preheat oven to 350 F. To make the white sauce: In a saucepan, melt
butter until foamy, sprinkle with flour, and cook and stir for 3
minutes. Gradually add milk, cook and stir until thickened. In a
blender or food processor puree vegetable, eggs, mayonnaise, green
onions and seasonings, add white sauce. Pour into unbutter 1 quart
souffle dish and bake for 1 hr.
submitted by marina
source San Francisco A la carte
Posted to MC-Recipe Digest V1 #210
Date: Fri, 23 Aug 1996 19:51:44 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”