Spinach Souffle


3 tablespoons butter
3 tablespoons flour
1-1/4 cups milk
1/2 teaspoon salt
dash Tabasco sauce
5 eggs, separated
3 tablespoons cheddar cheese, grated
1-1/4 cups cooked chopped spinach, well drained


Melt the butter and blend in the flour and seasonings. When the mixture is smooth, stir in the milk, mixing well. Cook over low heat, stirring, until thick and smooth. Gradually beat in the well-beaten egg yolks, a little at a time. Add the spinach. Cool.

Beat the egg whites until stiff but not dry. Fold into the spinach mixture. Pour into a greased 2-quart souffle dish. Sprinkle the top with the grated cheese and bake at 350 degrees F for 40 minutes, or until the top is brown and the souffle nicely puffed.


Serves 4.

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