Vegetable Cheese Puff
|Cooked drained vegetables||4 Cup (64 tbs) (Asparagus, Green Beans, Broccoli, Cauliflower, Etc)|
|Skim milk||1 Cup (16 tbs)|
|Bread slice||2 (Made Into Crumbs)|
|Sharp hard cheese||2 Ounce, diced|
|Cream of tartar||1⁄8 Teaspoon|
Puree cooked vegetables in blender with salt, pepper and nutmeg.
Combine with milk, bread crumbs and cheese; mix well and transfer to 1 1/8 quart casserole.
Bake at 325Â° F. until hot, about 15 minutes.
Beat egg whites with cream of tartar and salt until whites are stiff and stand in glossy peaks.
Spread over vegetable mixture in casserole and put back in oven.
Bake until meringue is puffy and brown.