Spinach Cheddar Souffle
|Fresh spinach||1 1⁄2 Pound|
|All purpose flour||2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Onion||1 Teaspoon, chopped|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
Wash separated spinach leaves in lukewarm water.
Place spinach in Dutch oven (do, not add water); cover and cook over high heat 3 to 5 minutes.
Drain spinach well; coarsely chop, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add onion and cheese, stirring until cheese melts.
Beat egg yolks, and stir about one-fourth of hot mixture into yolks, mixing well.
Add yolk mixture and spinach to sauce mixture, stirring constantly.
Beat egg whites (at room temperature) until stiff but not dry; fold into sauce mixture.
Pour into a greased 1 1/2 -quart casserole; place casserole in a shallow baking pan.
Fill pan 1 inch deep with water; bake at 350Â° for 45 to 50 minutes or until a knife inserted in center comes out clean.