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Monday, September 29, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
SQUASH SOUFFLE
Vegetables & Side Dishes
Contributed by: Janet Ashby
Ingredients:
  • 11?2 lbs. large squash
  • 1?2 cup butter
  • 1 onion, chopped finely
  • 1 TBS honey
  • 1?2 cup scalded milk
  • 1?2 cup bread crumbs
  • 1 tsp. baking powder
  • 4 eggs, separated
  • 1?4 to 1?2 lb grated Parmesan cheese
  • Salt and pepper
Wash and peel squash. Bring to boil in pot of water. Cook about 10 minutes or until tender. Chop finely or mash.
Brown onion in butter with the honey. Add squash and mix. Add hot milk and mix.
Mix together the bread crumbs and baking powder and add to squash mixture.
Beat the egg yolks and add them with the cheese to the squash. Season with salt and pepper.
Beat the egg whites until stiff and fold gently into mixture. Pour immediately into buttered mold.
Bake at 350 degrees for 30 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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