Broccoli Souffl cup of margarine or butter
1 package (10 ounces) of frozen chopped broccoli
teaspoon of salt
cup of all-purpose flour
1 cup of milk
1/8 teaspoon of pepper
1 teaspoon of salt
1 tablespoon of finely chopped onion
3 eggs, separated
teaspoon of cream of tartar
1/8 teaspoon of ground nutmeg Cook the frozen broccoli according to package directions. Drain the broccoli thoroughly. Heat oven to 350 degrees. Butter 1-quart casserole dish or 4-cup souffl dish. Heat margarine or butter in saucepan over low heat until melted. Stir in pepper, flour and teaspoon of salt. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Stir and boil 1 minute. Remove from heat. Stir in 1 teaspoon of salt, the nutmeg and onion. Beat cream of tartar and egg whites in a 3-quart bowl until stiff. Beat the egg yolks in 1-quart bowl until lemon colored and very thick. Stir in white sauce mixture. Stir in broccoli. Stir about of the egg whites into the sauce mixture. Fold into remaining egg whites. Pour into souffl dish carefully. Set souffl dish in a pan of water (1 inch deep). Bake until golden and puffed and knife inserted halfway between center and edge comes out clean, about 50 to 60 minutes. Serve immediately. To Make A Spinach Souffl: Substitute 1 package (10 ounces) of frozen chopped spinach for the frozen broccoli. Dilled Yellow Squash 1 clove of garlic, finely chopped
1 pounds of yellow squash (straightneck or crookneck about 6 small)
1 small onion, sliced and separated into rings
2 tablespoons of olive or canola oil
cup of plain yogurt
teaspoon of salt
3 tablespoons snipped fresh dill weed or 1 teaspoon of dried dill weed
Dash of pepper To Prepare Fresh Yellow Squash: Yellow squash comes from the types of squash called summer squash. Others types of summer squash include chayote, zucchini, pattypan, scalloped and cymling. Look for well shaped, firm squash and smooth, shiny skins. Squash should feel and seem heavy for its size. Wash squash. Remove blossom and stem ends but do not pare. Cut into -inch cubes or slices. To Boil: Heat 1 inch salted water ( teaspoon of salt to 1 cup of water) to boiling. Add squash. Cover and heat to boiling. Reduce heat. Boil until tender, about 12 to 15 minutes for slices, about 7 to 8 minutes for cubes. Then drain. To Microwave: Cover and microwave squash ( inch slices) and cup of water in 2-quart microwavable casserole dish on high (100%) for 4 minutes. Then stir. Cover and microwave until tender, about 3 to 5 minutes longer (pattypan squash about 5 to 7 minutes). Let stand covered for about 1 minute. Then drain. To Steam: Place steamer basket in inch water (water should not touch bottom of basket). Place squash (cubes or slices) in basket. Cover tightly and heat to boiling. Then reduce heat. Steam until tender, about 5 to 7 minutes. Cook and stir yellow squash and garlic in oil in 10-inch skillet over medium heat until squash is light brown, 5 to 8 minutes. Stir in onion rings. Heat just until hot. Sprinkle with salt and pepper. Remove from heat. Mix yogurt and dill. Stir into yellow squash mixture. |
