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Tomato-Spinach Souffle

ID: 683 Vegetable

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)

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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Tomato-Spinach Souffle
ID: 683 Vegetable
	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)

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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.