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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Passover Spinach Souffle Recipe

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This recipe for Passover Spinach Souffle is from Beyond Mint Bars . . . Favorite Recipes from the Kitchen of Fay B. Landau, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ C chopped onion
1 clove minced garlic
1 T butter or margarine, melted
1 8-oz. pkg. Philly cream cheese, softened
8 oz. farmer cheese
1/8 tsp. each salt and pepper
3 eggs
2 pkg. (10-oz. each) frozen chopped spinach, thawed and well drained
¼ tsp. paprika
1/8 tsp. ground nutmeg

Directions:
Directions:
Preheat oven to 325º.
Cook and stir onion and garlic in butter until tender.
Beat onion mixture, cream cheese, farmer cheese, salt and pepper with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in spinach.
Pour mixture into greased 9” square pan. Sprinkle with paprika and nutmeg; cover with foil. Bake at 325º for 30 minutes; uncover. Bake an additional 15 minutes.
º

 

 

 

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