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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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SPINACH SOUFFLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lopez Estate in Pilot Point, Texas in 1988. Ingredients:
30 ounces chopped frozen spinach |
3/4 cup whole milk |
3/4 cup whipping cream |
5 tablespoons butter melted |
5 tablespoons all purpose flour |
2 tablespoons grated onion with juice |
1/2 teaspoon freshly grated nutmeg |
1-1/2 tablespoons lemon juice |
1-1/2 teaspoons salt |
1/8 teaspoon cayenne pepper |
3 eggs lightly beaten |
Directions:
1. Preheat oven to 350 then grease a rectangular baking dish.
2. Cook spinach on defrost in the microwave covered, until thawed and half done.
3. Drain well in a colander pressing out as much of the moisture as you can.
4. Mix milk, cream, butter, flour, onion, nutmeg, juice, salt, pepper and eggs in food processor.
5. Blend spinach into this batter then pour into prepared baking dish.
6. Place baking dish into a larger baking pan that is filled with water to reach halfway up sides.
7. Bake 45 minutes then serve immediately.
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