Oyster souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; finely chopped | |
| ¼ | cup | Pepper, green; minced |
| 2 | tablespoons | Shortening |
| 6 | Eggs; separated | |
| 1½ | cup | Oysters, fried; chopped |
| ¾ | cup | Rice; cooked |
| 1½ | cup | Milk |
| ⅜ | cup | Tomato sauce |
| 1½ | tablespoon | Flour, all-purpose |
| 1½ | teaspoon | Worcestershire sauce |
| Salt; to taste | ||
| Pepper; to taste | ||
Directions
Saute onion and green pepper in shortening in a saucepan. Stir in other ingredients except egg whites; heat. Remove from heat and add beaten egg whites. Pour into lightly greased baking dish; bake at 350 degrees until lightly browned on top.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94