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.