My dad had some very strange cooking notions. Especially when it came to what kids would and would not eat. His spinach and broccoli souffles were always a hit though and rarely saw the light of left-overs.
Jesse’s Blender Spinach Soufflé
10 oz. defrosted box of spinach
3 eggs, separated
¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons mayonnaise
350°. Blend spinach, yolks, butter, milk, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.
***For broccoli soufflé follow the same recipe, only substitute the chopped frozen broccoli for the spinach.***
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