Spinach And Cheese Souffle - cooking recipe

Ingredients
    1 (10 oz.) pkg. frozen chopped spinach
    1/2 tsp. salt
    1 c. sharp American cheese, shredded (about 4 oz.)
    1/2 c. milk
    1/4 c. dairy sour cream
    1/4 c. butter or margarine
    1/4 c. all-purpose flour
    1 c. milk
    4 egg yolks
    4 stiffly beaten egg whites
    dash of white pepper
Preparation
    Cook spinach according to package directions; drain well.
    In saucepan, melt butter.
    Blend in flour and salt.
    Add the 1 cup of milk all at once.
    Cook and stir until thickened and bubbly. Remove from heat.
    Add cheese.
    Stir until melted.
    Reserve 3/4 cup of the sauce; stir spinach into remaining sauce.
    Beat egg yolk until thick and lemon colored, about 5 minutes.
    Slowly stir in spinach mixture.
    Gradually pour over beaten egg whites, folding together well.
    Turn into a 1 1/2-quart souffle dish. Bake, uncovered, at 350\u00b0 until knife inserted just off center comes out clean, 30 to 35 minutes.
    Just before serving, in saucepan, combine reserved sauce, the 1/2 cup milk and pepper. Heat until bubbly.
    Slowly stir hot sauce into sour cream.
    Pass with souffle.
    Makes 4 to 6 servings.

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