SPINACH SOUFFLE
6 servings
Grated Parmesan cheese
1 (10¾ oz.) can condensed cream of chicken soup
1 (10 oz.) pkg. frozen chopped spinach cooked and well-drained
½ C. shredded Cheddar cheese
1 T. instant minced onion
½ tsp. marjoram
6 eggs, separated
¼ tsp. cream of tartar
Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese.
In large saucepan combine soup, well-drained spinach, Cheddar cheese, onion and marjoram. Cook, stirring constantly, over medium heat until cheese melts.
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend a small amount of hot soup mixture into yolks. Stir yolk mixture into soup mixture.
In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat” hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.
Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 55 to 60 minutes. Serve immediately.