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Tomato-Spinach Souffle |
683 | Vegetable |
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Yield/Servings: 6 servings |
Ingredients: |
1/2 cup canned tomato soup 2 egg yolks, well beaten salt and pepper to season 1/2 tsp. celery salt 2 egg whites, beaten stiff Grated cheese, if desired 3/4 cup spinach, cooked, drained, and chopped (can use frozen spinach) | |
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Instructions: |
Heat tomato soup to boiling point, and pour onto yolks. Beat mixture well. Add spinach and seasonings. Fold in the stuff whites. Turn into greased baking dish and bake in moderate oven, 350 degrees, for 25-30 minutes. Serve immediately when removing from oven, with or without grated cheese sprinkled over the top. |
| Recipe Source: JMD | Submitted by: Creative Cooking USA |
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