| SPINACH PUFF |
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4-6 servings1 package (10 ounces) frozen chopped spinach, thawed and thoroughly drained 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1/3 cup chopped onion 1/4 cup all-purpose flour 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup half-and-half 1 cup shredded Cheddar cheese 3 eggs, separated Preheat oven to 350ºF. Press all excess moisture from spinach. Set aside. Lightly grease 1-quart casserole or souffle dish. Set aside. In 1-quart saucepan melt Butter Flavor Crisco. Add onion. Cook and stir over medium heat until tender. Stir in flour, dill weed, salt and pepper. Blend in half-and-half. Cook and stir over medium heat until mixture thickens and bubbles. Stir in cheese until smooth. Remove from heat and set aside. In medium mixing bowl beat egg whites at high speed of electric mixer until stiff but not dry. Set aside. In small bowl beat egg yolks slightly. Add small amount of thickened sauce to egg yolks. Return to sauce, stirring to combine. Stir in spinach. Fold in beaten egg whites. Pour into prepared dish. Bake at 350ºF for 30 to 40 minutes, or until golden brown and knife inserted in center comes out clean. Serve immediately. Broccoli Puff: Follow the recipe above, substituting 1 package (10 ounces) frozen chopped broccoli, thawed, for spinach. Add about 5 minutes to cooking time, if needed. |
