"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Marilyn Hirsch’s Spinach Soufflé Recipe

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This recipe for Marilyn Hirsch’s Spinach Soufflé, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Hirsch Gary
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 stick sweet butter (unsalted)
1 (8 oz.) pkg. cream cheese
8 large eggs
2 (10 oz.) boxes frozen chopped spinach
1 lb. Monterrey Jack cheese, grated
½ cup flour
½ cup milk
black pepper
Italian bread crumbs

Directions:
Directions:
Butter the bottom of a 9” x 13” glass baking dish. Cream butter and cream cheese in large bowl. Add eggs and beat together. Cook spinach per package directions and squeeze out water. Add to egg mixture. Add grated cheese, flour, milk and a few shakes of black pepper; place mixture in prepared dish. Dust with bread crumbs. Bake at 350⁰ for 40 minutes or until lightly browned around the edges. Check after 30 minutes. Let sit for 5–10 minutes, then cut into squares and serve as a side dish. Freezes well.

 

 

 

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