Spinach Souffle
From chefmeow 15 years ago
- 45 minutes to make
- Serves 8
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 shopping list
- 3/4 cup whole milk shopping list
- 3/4 cup whipping cream shopping list
- 5 tablespoons butter melted shopping list
- 5 tablespoons all purpose flour shopping list
- 2 tablespoons grated onion with juice shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 1-1/2 tablespoons lemon juice shopping list
- 1-1/2 teaspoons salt shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 3 eggs lightly beaten shopping list
How to make it
- Preheat oven to 350 then grease a rectangular baking dish.
- Cook spinach on defrost in the microwave covered, until thawed and half done.
- Drain well in a colander pressing out as much of the moisture as you can.
- Mix milk, cream, butter, flour, onion, nutmeg, juice, salt, pepper and eggs in food processor.
- Blend spinach into this batter then pour into prepared baking dish.
- Place baking dish into a larger baking pan that is filled with water to reach halfway up sides.
- Bake 45 minutes then serve immediately.
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" It was excellent "