"The belly rules the mind."--Spanish Proverb

Cheese Spinach Souffle' Recipe

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This recipe for Cheese Spinach Souffle', by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jimmy/Melissa Lambert
Added: Saturday, April 7, 2007


1 (10 oz) pkg. frozen chopped spinach
2 T minced onion
1/4 C butter, melted
1/4 C plus 1 T flour
1 1/2 C milk
1 C shredded Cheddar cheese
1/2 t salt
1/8 t pepper
4 eggs, separated
1/8 t cream of tartar
2 T grated Parmesan cheese

Cook spinach according to directions on package. Drain; place on paper towels and squeeze until barely moist.

Cut a piece of foil long enough to fit around a 5 C souffle' dish, allowing a 1" overlap; fold foil lenghwise into thirds. Lightly butter one side of foil and bottom of dish. Wrap foil around dish, buttered side against dish allowing it to extend 3" above rim to form a collar. Secure foil with string. Set aside.

Saute' onion in butter in a large saucepan until tender. Add flour and cook 1 min, stirring constantly. Gradually add milk; cook over med heat, stirring constantly until thickened and bubbly. Add cheddar cheese, salt and pepper; stir until cheese melts. Stir in spinach.

Beat egg whites (at room temperature) and cream of tartar until stiff peaks form.

Beat egg yolks until thick and lemon colored; stir into spinach mixture. Fold in egg whites. Spoon into prepared souffle' dish; sprinkle with parmesan cheese. Bake at 350 for 55-60 min. Remove collar and serve immediately.

Number Of Servings:
Number Of Servings:
4 - 6




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