Spinach Soufflé

Spinach Soufflé

1 lb. fresh spinach or Swiss chard

1/4 C. butter

1/4 C. all-purpose flour

1-1/4 t. salt (divided use)

1/4 t. pepper

1 C. milk

1 t. instant minced onion

1/8 t. nutmeg

3 eggs, separated

1/4 t. cream of tartar

Prepare and cook spinach or Swiss chard; chop and drain thoroughly.

Heat oven to 350°F. Butter a 1-quart baking dish or casserole.

Melt butter in saucepan over low heat. Blend in flour, 1/4 teaspoon of the salt and the pepper. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat and then stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in minced onion, remaining teaspoon of salt, and nutmeg.

In a large mixer bowl, beat egg whites and cream of tartar until stiff; set aside. In a small mixer bowl, beat egg yolks until very thick and lemon-colored; stir into white sauce mixture. Stir in spinach. Stir about 1/4 cup of the beaten eggs whites into the sauce mixture, then gently fold in the remaining egg whites.

Carefully pour into casserole dish. Set dish in a larger pan of water (1 inch deep). Bake 50-60 minutes or until puffed and golden, and a silver knife inserted halfway between the edge and center comes out clean. Serve immediately.

Makes 4-6 servings.