| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy, Eggs |
|
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1/4 |
c |
Minced shallot |
| 4 |
c |
Loosely packed chopped spinach leaves |
| 14 |
oz |
Artichoke hearts, (1 can) drained and coarsely chopped |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Skim milk |
| 2 |
|
Eggs, separated |
| 1/4 |
c |
Grated fresh Parmesan cheese |
| 1/8 |
ts |
Pepper |
| 16 |
oz |
Boiled whole oysters, (2 cans) drained and coarsely chopped |
| 2 |
|
Egg whites |
INSTRUCTIONS
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or
until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6-ounce)
custard cups or 1 (6-cup) souffle dish with cooking spray; divide mixture
among dishes. Set aside.
Place cornstarch in a saucepan. Gradually add milk, stirring with a wire
whisk until blended. Bring to a boil over medium heat; cook 1 minute or
until thickened and bubbly, stirring constantly.
Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about
one-fourth of hot milk mixture into yolks; add to remaining hot mixture,
stirring constantly. Add cheese, pepper, and oysters; cook an additional 2
minutes, stirring frequently. Pour into a bowl; set aside.
Beat 4 egg whites (at room temperature) at high speed of an electric mixer
until stiff peaks form. Stir one-fourth of egg whites into oyster mixture;
fold remaining egg whites into oyster mixture. Spoon evenly into souffle
dishes. Place dishes on a baking sheet.
Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15
minutes or until puffed and set. Yield: 6 servings.
Per serving: 156 Calories; 5g Fat (25% calories from fat); 14g Protein; 16g
Carbohydrate; 104mg Cholesterol; 364mg Sodium
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Jan/Feb 1993, page 68
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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