Salmon Succotash Souffle
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Red pepper||1⁄3 Cup (5.33 tbs), chopped|
|Frozen corn||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolks||4 , beaten|
|Skinless boneless salmon||6 1⁄2 Ounce, drained (1 Can)|
Heat conventional oven to 350°F.
Grease 2-quart souffle dish.
In medium mixing bowl, combine chopped peppers, corn and margarine.
Cover with plastic wrap.
Microwave at High for 4 to 6 minutes, or until vegetables are tender, stirring once.
Stir in flour, dill weed, salt and pepper.
Blend in milk.
Microwave at High, uncovered, for 6 to 8 1/2 minutes, or until mixture thickens and bubbles, stirring every 2 minutes.
Stir small amount of hot mixture gradually into egg yolks.
Blend yolks back into hot mixture.
In large mixing bowl, beat egg whites at high speed of electric mixer until stiff but not dry.
Fold into salmon mixture.
Pour mixture into prepared dish.
Bake conventionally for 45 to 50 minutes, or until souffle is golden brown and knife inserted in center comes out clean.