Recipe - Oyster Artichoke Souffles

Vegetable cooking spray
One fourth cup Minced shallot
4 cup Loosely packed chopped
spinach leaves
14 ounce Artichoke hearts, (1 can)
drained and coarsely
chopped
1 tablespoon Cornstarch
1 cup Skim milk
2 Eggs, separated
One fourth cup Grated fresh Parmesan cheese
1/8 teaspoon Pepper
16 ounce Boiled whole oysters, (2
cans) drained and coarsely
chopped
2 Egg whites

Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or
until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6ounce)
custard cups or 1 (6cup) souffle dish with cooking spray; divide mixture
among dishes. Set aside.

Place cornstarch in a saucepan. Gradually add milk, stirring with a wire
whisk until blended. Bring to a boil over medium heat; cook 1 minute or
until thickened and bubbly, stirring constantly.

Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about
onefourth of hot milk mixture into yolks; add to remaining hot mixture,
stirring constantly. Add cheese, pepper, and oysters; cook an additional 2
minutes, stirring frequently. Pour into a bowl; set aside.

Beat 4 egg whites (at room temperature) at high speed of an electric mixer
until stiff peaks form. Stir onefourth of egg whites into oyster mixture;
fold remaining egg whites into oyster mixture. Spoon evenly into souffle
dishes. Place dishes on a baking sheet.

Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15
minutes or until puffed and set. Yield: 6 servings.

Per serving: 156 Calories; 5g Fat (25% calories from fat); 14g Protein; 16g
Carbohydrate; 104mg Cholesterol; 364mg Sodium

Serving Ideas : Serve immediately.

Recipe by: Cooking Light, Jan/Feb 1993, page 68

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.