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Spinach Souffle Roll

1/3 cup butter or margerine
7 tablespoons flour 1 1/4 cups milk 7 eggs 1/8 teaspoon white pepper 3/4 teaspoon salt 1/2 cup grated Parmesan cheese 3/4 cup medium or sharp shredded Cheddar cheese 1/4 teaspoon cream of tartar 1/4 lb. Sliced cheese

Lay wax paper into a 10x15x1 inch jelly roll pan, extending up sides and ends. Grease well including sides. Melt butter in saucepan over medium heat. Add flour, stir until smooth. Add milk, heat and stir until smooth and thick. Remove from heat. Add slightly beaten egg yolks, pepper, and salt. Blend well. Stir in Parmesan and Cheddar cheeses. Beat egg whites with cream of tarter until stiff peaks form. Add 1/4 of the beaten egg whites to sauce. Mix well. Gently fold in remaining whites. Spred mixture into prepared pan. Bake 15 minutes at 350 degrees until puffed and golden brown. Cool slightly, turn onto waxed paper sprinkled lightly with grated Parmesan cheese. Spread filling (below) on souffle, leaving 1/2 inch uncovered on both long sides. Using waxed paper, roll up souffle and place seam side down on a warm, heatproof serving platter. Garnish with slices of cheese, and return to oven to melt cheese.

2 (10 ounce) packages frozen chopped spinach
2 tablespoons butter
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup shredded sharp cheese
1/2 cup sour cream

Cook spinach as directed on package. Drain into collander, press with the back of a large spoon to remove excess liquid. Melt butter in saucepan, add salt and chopped onion. Cook until onion is golden. Remove from heat, fold in well-drained spinach, grated cheese, and sour cream.