artichoke souffle

1 Servings
Chopped onion
2 tablespoons Flour
½ cup Milk
1 can Asparagus
½  Cauliflower
  Butter; as needed
1 can Hearts of artichokes
8 ounces Grated Chihuahua or Monterry Cheese

Saute onion in butter and add flour with milk. Soak the crackers in milk and line a baking dish with them. Place vegetables on top of crackers. Beat 5 egg yolks and add to the sauce. Beat the egg whites until they peak and add to the sauce. Pour over the vegetables, add grated cheese and bake at 350 for 45 minutes.

Posted to Bakery-Shoppe Digest V1 #251 by "Yolanda de Ortega" <yillingw@...> on Sep 18, 1997

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