- 1/2 of 10 oz. pkg. frozen chopped spinach, thawed
- 4 teaspoons fine dry bread crumbs
- 1 cup cream-style cottage cheese
- 3 eggs
- 1 1/2 s shredded Swiss or Cheddar cheese
- 1/2 all-purpose flour
- 1/4 margarine or butter, melted
- 1/4 teaspoon onion salt
- 1/8 teaspoon lemon peel, finely shredded
Drain spinach well in colander, pressing out liquid with spoon. Grease 1-quart souffle dish or casserole; sprinkle with crumbs. Set aside.
In bowl, blender container, or food processor bowl, combine cottage cheese and eggs. Add shredded cheese, flour, margarine, onion salt and peel. Beat with electric mixer, or cover and blend or process until smooth. Stir in spinach.
Transfer mixture to prepared dish. Bake in 350° oven about 1 hour or until knife inserted near center comes out clean.
*Blue Cheese and Bacon Puff: Prepare as above, except add 1/3 cup crumbled Blue cheese with shredded cheese. Stir in 4 slices crisp-cooked, crumbled bacon with spinach.
Serving a souffle
A souffle makes a great entree when you?re entertaining because it bakes almost an hour, giving you time to socialize. Make salad and side dishes ahead; pop the souffle into oven when your guests arrive.
Just before souffle finished baking, gather everyone around the table and present the spectacular dish.
Serve this souffle-like dish as an entree, or as a side dish with fish or roast beef.