Title: Corn & Spinach Souffle
Categories: Souffle Vegetable Side dish
Yield: 8 Servings
| 1 3/4 | c | Fresh corn, cooked |
| 1 1/4 | c | Chopped cooked spinach, well drained |
| 1/4 | c | Butter or margarine |
| 2 | tb | Flour |
| 1 1/2 | ts | Salt |
| 3/4 | c | Evaporated milk |
| 3 | | Eggs, lightly beaten |
| 1 | tb | Chopped pimientos |
| 2 | ts | Dried minced onion |
Combine corn and spinach and set aside. In a saucepan over low heat, melt
butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually
add milk. Cook, stirring constantly, until thickened. Cool. Combine eggs,
pimientos and onion. Fold into cooled butter mixture. Fold in corn and
spinach. Pour into a greased 8 1/2"x4 3/8"x2 1/2" loaf pan. Bake at 350øF
for 45 to 50 mintues or until done. Slice to serve.