1/2 c Mayonnaise 1/4 c Flour 1 1/2 c Milk 1 ts Salt 3 oz Parmesan cheese; grated 10 oz Broccoli; chopped, thawed -drained 4 Eggs; separated Combine mayonnaise and flour, mix well. Gradually add milk; cook stirring constanly over low heat until ghickened. Add salt and cheese, continue cooking until cheese melts. Cool slighlty; stir in broccoli and slighlty beatne egg yolks. Fold in stiffly beaten egg whites; pour mixture into 1-1/2 quart casserole. With tip of spoon, make slight indention around top of souffle to form a top hat. Bake at 300 degrees for 10 hour and 15 minutes. Serve immediately. Variation: add 3/4 cup finely chopped ham and omit salt. SOURCE: a Kraft Mayonnaise advertisement in Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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