"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spinach Soufflé AuGratin Recipe

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This recipe for Spinach Soufflé AuGratin, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Burns
Added: Thursday, October 23, 2008



1 pkg chopped frozen spinach, thawed
1 onion, minced
1 Cube butter
1 ½ C milk
4 eggs, separated
5 Tbs quick cooking tapioca
1 tsp salt
1/3 tsp pepper
2 Tbs sugar
1 ½ C grated cheddar cheese

Cook spinach, drain. In a small bowl, beat egg yolks until thick and set aside. In another bowl, beat egg whites until a thick foam. Set this aside as well. Brown onion in butter. Add in salt, pepper, milk, sugar and tapioca in pan with onion. Cook until boiling, stirring constantly. Remove from heat and add cheese and stir well. Cool mixture and mix in thickly beaten egg yolks. Fold in egg whites last.

Bake in buttered soufflé dish or buttered Pyrex dish for 1 hour, at 350 degrees.




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