Recipe - Brussels Sprouts Souffle

1 pack (10 Oz) Frozen Brussel
Sprouts
3 tablespoon Butter
One fourth cup Flour
One half teaspoon Salt
1/8 teaspoon Freshly Ground Pepper
1 cup Milk
1 teaspoon Grated Onions, or to taste
4 Eggs, separated
1 cup Mozzarella Cheese, grated

Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper.
Add milk and onion and stir until thickened. Beat egg yolks and add to warm
sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts
and remove from heat. Beat egg whites until stiff and fold into hot
mixture. Turn into ungreased 2quart souffle dish. Bake at 300ø for 1 1/2
hours and serve immediately.

Serves: 4 to 6

Source: "Mountain Measures" Junior Leauge of Charleston, WV ed. 1974

Recipe by: Mrs. Isaac Noyes Smith, Jr. Posted to MCRecipe Digest V1 #617
by Bill Spalding billspa@icanect.net on May 24, 1997