Title: Broccoli Souffle & Other Varieties
Categories: Entree Vegetable
Yield: 6 Servings
| 2 | c | BROCCOLI, COOKED AND CHOPPED |
| 1/4 | c | BUTTER |
| 1/4 | c | ALL-PURPOSE FLOUR |
| 1 | c | MILK |
| 1 | c | SHREDDED CHEDDAR CHEESE |
| 4 | | EGGS |
COOK BROCCOLI FOR 8 TO 10 MINUTES; DRAIN AND CHOP FINELY. IN SAUCEPAN MELT
BUTTER; STIR IN FLOUR AND 1/2 TEASPOON SALT. ADD MILK. COOK AND STIR TILL
THICKENED AND BUBBLY. COOK AND STIR 1 TO 2 MINUTES MORE. STIR IN CHEESE
TILL MELTED. REMOVE FROM HEAT. STIR IN FINELY CHOPPED BROCCOLI. SEPARATE
EGGS. BEAT YOLKS TILL THICK AND LEMON COLORED; SLOWLY STIR IN HOT MIXTURE.
WASH BEATERS. BEAT EGG WHITES TILL STIFF PEAKS FORM; FOLD INTO VEGETABLE
MIXTURE. TURN INTO UNGREASED 2-QUART SOUFFLE DISH. BAKE IN 350 DEGREE OVEN
FOR 35 TO 40 MINUTES OR UNTIL A KNIFE COMES OUT CLEAN IN THE CENTER. SERVE
AT ONCE. NOTE: 10 OZ OF BRUSSELS SPROUTS; OR 2 CUPS OF CAULIFLOWER; OR 1
CAN OF TUNA (DRAINED); OR 1 CAN OF SALMON MAY BE SUBSTITUTED.