Spianch Cheese Souffle Recipe
Souffles designed for conventional baking cannot be adapted to microwaving without changing the recipe. One of the success ingredients in this recipe is the evaporated milk.
Ingredients:
1 pkg.(10-oz.) frozen chopped spinach
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
1 can (13-oz.) evaportated milk (1 2/3 cups)
1 cup (4-oz.) sharp cheddar cheese
6 eggs, separated
1 teaspoon cream of tartar
Preparation Method:
Microwave spinach in package. Microwave at Defrost 8 to 10 Minutes, turning over after 4 minutes, until no ice remains. Remove spinach from package. With hands, squeeze out all juice and set aside.
In 1 1/2-qt. casserole, blend together flour, salt, mustard and paprika. Stir in evaporated milk. Microwave at High 4 to 6 Minutes, until thickened, stirring every 2 minutes.
Stir cheese and squeezed out spinach into hot sauce. Microwave at High 1 to 2 Minutes, until cheese melts. Beat egg whites with cream of tartar until stiff but not dry. Set aside and, using same beater, beat yolks until thick and lemon colored. Slowly pour spinach cheese mixture over beaten egg yolks, beating constantly until well combined. Gently pour over beaten egg whites and fold together gently just until blended. Pour into ungreased 2 1/2-qt. souffle dish. Microwave at Medium 20 to 23 Minutes, rotating dish 1/4 turn every 5 minutes, until puffed top edges are beginning to appear dry and souffle has set appearance. Makes 6 to 8 servings.
January 30 2008 08:23 am | Vegetable Recipes and Cheese Recipes
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