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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Swiss Vegetables 1 Servings

INGREDIENTS

4 sm Idaho Potatoes, Peeled And Cut Into I /2-Inch Cubes
3/4 c Milk
3/4 c Shredded Sharp Cheddar Cheese
1/2 c Shredded Swiss Cheese
1/4 c Grated Parmesan Cheese
3 lg Scallions, Sliced
1 ts Salt
1/4 ts Freshly Ground Black Pepper
3 lg Eggs, Separated

INSTRUCTIONS

Preheat The Oven To 375! F. Place The Idaho Potato Cubes And Enough Water
To Cover In A 3-Quart Saucepan Over High Heat And Bring To A Boil. Reduce
The Heat To Low. Cover And Simmer 15 Minutes, Or Until The Potatoes Are
Tender Drain. Cool Slightly. In A Large Bowl With The Mixer On Low Speed,
Beat The Potatoes Until Smooth. Add The Milk, Cheddar, Swiss And Parmesan
Cheeses, Scallions, Salt, Pepper And Egg Yolks; Beat On Low Speed Until The
Ingredients Are Well Mixed. In A Small Bowl With The Mixer On High S peed,
Beat The Egg Whites Until Stiff Peaks Form. Gently Fold The Beaten Egg
Whites Into The Potato Mixture.Into The Potato Mixture, Spoon The Mixture
Into A Greased 2-Quart Souffle Dish. Bake About 50 Minutes, Or Until The
Souffle Is Puffed And Golden
(Makes 5 Servings)
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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