| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat milk |
| 1 1/2 |
tb |
Cornstarch |
| 3 |
tb |
Chopped fresh marjoram |
| 1 |
tb |
Instant minced onion |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Chopped spinach |
| 1/4 |
c |
Shredded parmesan cheese |
| 2 |
|
Large egg yolks |
| 6 |
|
Large egg whites |
| 1/4 |
ts |
Cream of tartar |
INSTRUCTIONS
1. 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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