Ham - Spinach Souffle
"The only way my kids would eat spinach when growing up. A cooking class teacher's recipe."
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 8 slices of crustless commercial white bread
- 1 cup whole milk
- 6 tablespoons butter
- 2 tablespoons onions, finely chopped or grated
- 2 cups cooked drained and chopped spinach
- 1 1⁄2 cups ham, diced or shredded
- 6 eggs, yolks and whites separated
- 1 dash nutmeg
- salt and pepper (taste before cooking)
- additional butter, enough to grease baking pan
directions
- Soak bread in milk until soft and soggy--drain, but not excessively.
- Stir fry onion in heated butter.
- When onion is transparent add the saoked bread.
- Keep stirring over medium heat until its a pasty consistency.
- Add spinach and ham.
- Mix; withdraw from heat and let cool to lukewarm or room temperature.
- Incorporate the egg yolks, salt, peper, and nutmeg.
- Finally, beat egg whites to soft peak stage and incorporate well.
- Pour into a concave round baking dish that has been previoulsy greased with butter.
- Place over a rectangular mold with hot water on its bottom (steam method).
- Bake at 350° for 45 minutes approximately.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
