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Spinach Souffle Recipe

Ingredients:

1     cup sour cream

1/2  cup grated parmeggiano cheese

1/2  cup shredded Swiss cheese

4     large eggs

1     cup cooked and drained spinach

       pinch of nutmeg

 

Method:

Fold first four ingredients together; do not overmix. Fold spinach and nutmeg in.

Bake at 375 degrees, either in four or five individual ramekins or one preferably clear, 6- inch baking dish. This mixture can also be used for filling an 8-inch shell, in which case you may want to call it a quiche.

This method is failproof for a beautifully risen souffle. Bake it until risen and light golden grown, for approximately 20 minutes for ramekins or 35 minutes for large souffle.  

Read the next Article: George's Secret Tomato Sauce

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Gardening Tip of the Day

  • If the best looking melons in the garden had little or no flavor last summer, the problem may be the variety planted. Some melon types do better in a region than others and only trial and error or an experienced local gardener or county extension agent can guide you.

    Occasionally the problem is the soil. It may lack sufficient nutrients or the pH can be too low. Dig in compost or rotted manure before planting. Melons do best in neutral to slightly alkaline soil. Have your soil tested and if the pH is below 6.5, amend with lime. Sometimes a lot of rain near the time of harvest will dilute the sugar in melons affecting taste. Watermelons will regain their sugars if you hold off harvesting for a few days. Cantaloupes will not.