| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat milk |
| 1 1/2 |
T |
Cornstarch |
| 3 |
T |
Chopped fresh marjoram |
| 1 |
T |
Instant minced onion |
| 1/2 |
t |
Pepper |
| 1/8 |
t |
Ground nutmeg |
| 1/2 |
c |
Chopped spinach |
| 1/4 |
c |
Shredded parmesan cheese |
| 2 |
|
Large egg yolks |
| 6 |
|
Large egg whites |
| 1/4 |
t |
Cream of tartar |
INSTRUCTIONS
Lightly coat interior of a 1 3/4-quart souffle or other straight-sided
baking dish with oil. 2. In a 2- to 3-quart pan, stir milk smoothly
into cornstarch. Add marjoram, onion, pepper, and nutmeg. Stir over
high heat until mixture comes to a boil. Smoothly puree in a blender
with spinach, 2 tablespoons Parmesan, and egg yolks. 3. In a large
bowl, beat egg whites and cream of tartar on high speed until whites
hold soft peaks. Fold spinach mixture into whites. Scrape into oiled
dish. Sprinkle with remaining Parmesan cheese. 4. With a knife tip,
draw a circle on souffle top 1" from edge. Bake in a 375'F. oven until
richly browned and center jiggles only slightly when gently shaken,
about 25 minutes. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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