Spinach And Cheese Souffle
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped spinach||1 Cup (16 tbs)|
|Canned shrimp||4 1⁄2 Ounce, drained, rinsed (1 Can)|
Line the edges of a 1 1/2-quart souffle dish with foil. Set dish aside.
In a saucepan melt the butter or margarine; stir in flour. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in Parmesan cheese and white wine. Fold in chopped spinach.
Beat egg yolks till thick and lemon colored. Slowly stir in spinach mixture. Using clean beaters, beat egg whites till stiff peaks form (tips stand straight). Fold spinach mixture into the beaten egg whites.
Turn mixture into prepared 1 1/2-quart souffle dish. Bake in a 325° oven for 50 to 55 minutes or till a knife inserted between center and edge comes out clean. Gently peel off collar. Serve souffle immediately.
Serving size: Complete recipe
Calories 1301 Calories from Fat 760
% Daily Value*
Total Fat 86 g132.1%
Saturated Fat 47.5 g237.5%
Trans Fat 0 g
Cholesterol 1097.3 mg365.8%
Sodium 1186.9 mg49.5%
Total Carbohydrates 41 g13.7%
Dietary Fiber 1.7 g6.9%
Sugars 11.6 g
Protein 82 g164.8%
Vitamin A 132.2% Vitamin C 18.7%
Calcium 95.3% Iron 29.6%
*Based on a 2000 Calorie diet