INGREDIENTS

INSTRUCTIONS

Butter the inside of a 2 quart souffl. or casserole and set aside. Melt 3
Tablespoons butter. Add ham and green onions. Saut. 5 minutes and set aside
to cool. In a bowl, beat the egg yolks, add sour cream, flour, 2
Tablespoons of both cheeses, 1 teaspoon salt, white pepper and nutmeg. Stir
to incorporate ingredients. (Can be prepared ahead to this point. Cover all
ingredients with plastic wrap, and finish just before baking. Also,
cauliflower can be substituted for broccoli. Corn is also good added to the
ham and pea mixture.) In another bowl, beat the egg whites with pinch of
salt until they hold stiff peaks. Fold 1/3 of the egg whites into the egg
and cheese mixture. Now fold this mixture back into remaining egg whites.
Be sure the whites are well incorporated. Spread half of the egg mixture in
the bottom of the souffl. dish. Top with broccoli. Add peas to the ham
mixture. Spread half of the peas and ham over the broccoli. Sprinkle with 2
Tablespoons each of Gruy.re and Parmesan cheese. Add remaining half of egg
mixture. Spread with remaining ham and pea mixture. Top with 2 Tablespoons
each of Gruy.re and Parmesan cheese. Dot with butter. Bake at 375° for 35
to 40 minutes or until it is puffed and golden brown. Yield: 6 servings.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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