Spinach Souffle Vegetables & Fruits
Recipe # 1
1-10 oz. pkg. cleaned spinach
2 tbsp. butter
1/2 onion,finely chopped
3 eggs, separated
1/2 cup finely grated cheese
(cheddar, colby or swiss)
1/2 cup of half & half
1 tbsp. flour
Recipe # 2 		2 lbs. spinach
1 oz. butter
2 egg yolks
5 tsp. sweet cream
1 tbsp. flour
1 tbsp. grated cheese
salt & pepper
2 egg whites beaten
dash of nutmeg

# 1:NOREEN'S CZECH SPINACH SOUFFLE

Wash the spinach and remove big stems. Drain. Put in a large saucepan with 1/4 cup water and cook for 5 minutes. Drain.

Separate eggs and set whites aside. Put egg yolks in blender or processor. Blend for 3 seconds. Add cream and blend for 30 sec.

Meanwhile, saute onion in butter for 5 minutes or until golden. Put onion-butter mix in blender with egg mix and blend for 5 sec. Add the grated cheese and blend. Add spinach and flour ;blend. Beat the egg whites until there are firm peaks. Pour mixture over egg whites and fold until mixed. Place in a small buttered pie plate ( I use 2 small casseroles 7"x4"x2") Bake at 350F for 25 to 30 minutes.Serve at once.Serves 4.

#2:SPINACH PECENY: Briefly boil or steam spinach and drain. Put in a processor and buzz. Set aside. Blend softened butter and slightly beaten egg yolks. Add cream, salt, flour, cheese and nutmeg to egg yolk mixture. Add spinach and finally fold in beaten egg whites. Put mixture in a buttered casserole. Bake for 1/2 hour at 375F.

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