| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Casseroles, To post, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 Oz) Frozen Brussel Sprouts |
| 3 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly Ground Pepper |
| 1 |
c |
Milk |
| 1 |
ts |
Grated Onions, or to taste |
| 4 |
|
Eggs, separated |
| 1 |
c |
Mozzarella Cheese, grated |
INSTRUCTIONS
Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper.
Add milk and onion and stir until thickened. Beat egg yolks and add to warm
sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts
and remove from heat. Beat egg whites until stiff and fold into hot
mixture. Turn into ungreased 2-quart souffle dish. Bake at 300° for 1 1/2
hours and serve immediately.
Serves: 4 to 6
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974
Recipe by: Mrs. Isaac Noyes Smith, Jr. Posted to MC-Recipe Digest V1 #617
by Bill Spalding <billspa@icanect.net> on May 24, 1997
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