Spinach Soufflet Yvonne B. Moore
4 egg yolks
pinch of baking powder
4 Tbsp. soft butter
1 C. milk
4 slices bread cut into soft cubes
1 env. dry onion soup mix
2 (10-oz.) packages chopped frozen spinach
4 egg whites

Beat egg yolks. Add baking powder, butter, milk, bread cubes and soup mix. Beat with a mixer. Cook spinach just enough to separate it. Drain well. Fold spinach into first mixture. Beat egg whites until stiff but not dry. Fold into spinach mixture. Put in a two-quart greased casserole pan. Place in a pan of hot water and bake in a moderate oven (350 ° F) one hour. 

Your name
Please enter a number between 0 and 10
Your comment

Recipe 24