CORN AND ZUCCHINI PAN SOUFFLE
PRIZE TESTED RECIPES" $400 WINNER
Linda Camp Keith,
p l a n o , t x
FRESH CO R N O N T H E SIDE CATEGO RY, JULY 20 10
5
eggs, separated
’/3
cup sliced green onions
3
Tbsp. butter
1
Tbsp. all-purpose flour
2
/3
cup milk
1
cup shredded sharp
cheddar cheese (4 oz.)
Dash cayenne pepper
Dash ground nutmeg
2
cups fresh corn kernels
1V2
cups shredded zucchini
4
cup finely shredded
Parmesan cheese
1
recipe Tomato Relish
Parmesan cheese shavings
i. Preheat oven to 400°F.
Grease a 2-quart shallow
round (
10
-inch) baking dish
with
b u tte r;
set aside. In large
mixing bowl beat whites and
V2
tsp.
s a lt
until stiff peaks form; set aside.
2.
Place yolks in bowl; beat lightly. Set aside. In
medium saucepan cook and stir onions in
butter 1 minute. Stir in flour. Add milk all at
once. Cook and stir until thickened and bubbly.
Stir about half the mixture into yolks. Return
all to saucepan. Stir in cheddar, cayenne, and
nutmeg until cheese melts. Remove from heat.
3.
Add about
V2
cup egg whites to sauce to
lighten. Gently fold whites-sauce mixture into
remaining whites. Fold in corn and zucchini.
Spoon into dish. Sprinkle with Parmesan.
Bake, uncovered, 22 to 25 minutes or until a
knife inserted near center comes out clean. Let
stand 10 minutes. Serve with Tomato Relish
and Parmesan shavings,
m a k e s 8 s e r v i n g s ,
t o m a t o r e l i s h
In a bowl combine l
‘/2
cups
halved or quartered
g ra p e to m a to e s ; V2
cup
sliced
green o n io n s ;
3 Tbsp.
lim e ju ic e ;
3 Tbsp.
snipped fresh
c ila n tro ;
2 Tbsp. minced, seeded
ja la p e n o p e p p e r; V2
tsp.
s a lt;
and
V2
tsp.
c u m in .
4
C U P A N D SAVE RECIPES IN Y O U R
BETTER HOMES AND GARDENS*
N E W C O O K B O O K
