Spinach And Cheese Souffle

Ingredients

• 1 (10 oz.) pkg. frozen chopped spinach
• 1/2 tsp. salt
• 1 c. sharp American cheese, shredded (about 4 oz.)
• 1/2 c. milk
• 1/4 c. dairy sour cream
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 c. milk
• 4 egg yolks
• 4 stiffly beaten egg whites
• dash of white pepper

Directions

1. Cook spinach according to package directions; drain well.
2. In saucepan, melt butter.
3. Blend in flour and salt.
4. Add the 1 cup of milk all at once.
5. Cook and stir until thickened and bubbly. Remove from heat.
6. Add cheese.
7. Stir until melted.
8. Reserve 3/4 cup of the sauce; stir spinach into remaining sauce.
9. Beat egg yolk until thick and lemon colored, about 5 minutes.
10. Slowly stir in spinach mixture.
11. Gradually pour over beaten egg whites, folding together well.
12. Turn into a 1 1/2-quart souffle dish. Bake, uncovered, at 350° until knife inserted just off center comes out clean, 30 to 35 minutes.
13. Just before serving, in saucepan, combine reserved sauce, the 1/2 cup milk and pepper. Heat until bubbly.
14. Slowly stir hot sauce into sour cream.
15. Pass with souffle.
16. Makes 4 to 6 servings.