| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Casseroles, Childrens f, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1 | c | Muenster cheese; shredded |
| 1 | pk | Frozen chopped spinach; thawed & squeeze dry |
| 3 | Eggs; separated |
INSTRUCTIONS
Heat oven to 350 degrees. Grease and lightly flour a 6 cup souffle (round high sided baking) dish. In medium saucepot over medium heat, melt butter. Add flour and cook 2 to minutes, stirring frequently, with small whisk. Gradually add milk, whisking until smooth. stir in salt and nutmeg . Cook, stirring frequently 3 minutes, until thickened and bubbling. Stir in cheese and cook 1 minute, until melted (mixture will be quite thick). Add spinach to cheese sauce. Place egg yolks in small bowl. stir a few tablespoons of hot cheese sauce mixture into egg yolks; then egg egg yolks back to saucepan. Cook 1 minute, stirring. transfer to large bowl. In medium bowl with electric mixer on medium, beat egg whites until soft peaks form. INcrease speed to high and continue beating until whites are stiff. Fold egg whites into spinach mixture with rubber spatula. Do not overmix. Pour mixture into prepared dish. Bake 40 minutes, until browned and puffed. The souffle will fall soon after you remove it from the oven. Recipe by: Parents magazine 5/97 Posted to MC-Recipe Digest V1 #906 by [email protected] on Nov 13, 1997
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