Spinach Souffle Recipe
Yield: 6 servings
10 ounces spinach, chopped
1 tablespoon onion, finely chopped
1/4 cup vegetable oil
1/3 cup flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
4 eggs, separated
1/2 teaspoon cream of tartar
Cook spinach in boiling water. Drain.
Lightly brown chopped onions in vegetable oil.
Blend in flour.
Slowly stir in milk, and bring to a boil, stirring constantly.
Reduce heat and cook one minute more.
Add spinach, salt, and pepper.
Beat egg yolks slightly, then stir in a little of the hot mixture.
Now, stir in remaining hot mixture, and cook for one minute more.
Allow to cool slightly.
In a separate bowl, add cream of tartar to egg whites and beat until stiff.
Fold in spinach mixture.
Pour into a greased 2 quart casserole dish.
Set casserole in a pan of hot water.
Bake at 350 degrees for about 75 minutes.
Souffle is done when a knife inserted into the souffle comes out clean.
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