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Full Online Book HomeLearning KitchenVegetables - Spinach Souffle Stuffed Mushrooms
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Vegetables - Spinach Souffle Stuffed Mushrooms Post by :dawes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :908

Click below to download : Vegetables - Spinach Souffle Stuffed Mushrooms (Format : PDF)

Vegetables - Spinach Souffle Stuffed Mushrooms

2 lbs. white mushrooms, cleaned, stems removed
1 package Stouffer's Spinach Souffle, defrosted but not cooked.

Arrange mushroom caps on large circular glass tray. With a 1/2 tsp. measuring spoon, fill mushroom caps with defrosted spinach souffle. Microwave on high power for 3-4 minutes until souffle puffs up.
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Vegetables - Spinach -  Spinach Squares Vegetables - Spinach - Spinach Squares

Vegetables - Spinach -  Spinach Squares
4 TBL. butter 3 eggs 1 cup flour 1 cup milk 1 tsp. salt 1/4 tsp. white pepper 1 tsp. baking powder 1 pound mild Cheddar cheese, grated 2 (10 oz.) pkgs frozen, chopped spinach, thawed and drained (squeeze) 1 TBL. chopped onion Heat oven to 350 degrees. Place butter in a 9x13x2" baking dish and melt in oven. Remove pan and set aside. In a large bowl, beat eggs well. Blend in flour, milk, salt, white pepper, and baking powder. Add cheese, spinach and onion and mix well. Spoon mixture into baking dish and level off. Bake at 350 for

Vegetables - Spinach Souffle Vegetables - Spinach Souffle

Vegetables - Spinach Souffle
1/4 cup butter or margarine 1 Tbl. grated onion 5 Tbl. flour 1 cup milk 1 cup grated Cheddar cheese 1 cup cooked chopped spinach 1 tea. salt 1/8 tea. pepper 3 eggs, separated Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. Melt butter in saucepan; saute onion for 5 minutes.Blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.Remove from heat. Stir in cheese, spinach, salt and pepper. In mixing bowl, beat egg yolks until thick and lemon-colored. In another mixing bowl, beat egg whites until