Vegetable and ham souffl

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1¼ cup Chopped ham
2 tablespoons Minced green onions
4 Eggs; separated
½ cup Plus
1 tablespoon Sour cream
¼ cup Flour
6 tablespoons Grated GruyŠre cheese
6 tablespoons Freshly grated Parmesan cheese
1 teaspoon Salt
¼ teaspoon White pepper
⅛ teaspoon Freshly grated nutmeg
1 pinch Salt
2¼ cup Broccoli flowerets; cooked and drained
1 cup English peas; cooked and drained
2 tablespoons Butter

Directions

Butter the inside of a 2 quart souffl‚ or casserole and set aside. Melt 3 Tablespoons butter. Add ham and green onions. Saut‚ 5 minutes and set aside to cool. In a bowl, beat the egg yolks, add sour cream, flour, 2 Tablespoons of both cheeses, 1 teaspoon salt, white pepper and nutmeg. Stir to incorporate ingredients. (Can be prepared ahead to this point. Cover all ingredients with plastic wrap, and finish just before baking. Also, cauliflower can be substituted for broccoli. Corn is also good added to the ham and pea mixture.) In another bowl, beat the egg whites with pinch of salt until they hold stiff peaks. Fold ⅓ of the egg whites into the egg and cheese mixture. Now fold this mixture back into remaining egg whites.

Be sure the whites are well incorporated. Spread half of the egg mixture in the bottom of the souffl‚ dish. Top with broccoli. Add peas to the ham mixture. Spread half of the peas and ham over the broccoli. Sprinkle with 2 Tablespoons each of GruyŠre and Parmesan cheese. Add remaining half of egg mixture. Spread with remaining ham and pea mixture. Top with 2 Tablespoons each of GruyŠre and Parmesan cheese. Dot with butter. Bake at 375ø for 35 to 40 minutes or until it is puffed and golden brown. Yield: 6 servings.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Related recipes