June 6, 2008
My girls have
been working overtime this month and I'm sending along a recipe for
a soufflé that I've made up recently. Most soufflé recipes
use a lot of dishes. This one takes no time, its delicious, and uses
only 1 bowl and a cast iron fry pan. Enjoy...
oven to 350 degrees.
Separate 1 dozen eggs. Put whites into mixer bowl.
Reserve yolks for another use -- or cook and feed back to
To the mixer bowl add
1 teaspoon cream of tartar
1⁄2 teaspoon salt
1⁄4 cup white flour added a tablespoon at a time while
beating, start once the whites become very foamy
1 or 2 teaspoon(s) finely minced herbs -- choices include
chives, dill, marjoram, basil, parsley …
Start mixer whipping.
Heat 11-inch cast iron fry pan on stove on medium heat and
when it's warm add
1⁄4 teaspoon oil or no-cholesterol margarine
Spread oil or melt margarine until entire bottom of pan is
covered. Reduce heat under fry pan and check mixer. Whites
need to be at stiff peaks stage.
Gently scrape stiff peaks egg whites mixture into fry pan.
Spread until there is an even layer.
Put pan into oven, check at fifteen minutes and every 5 minutes
thereafter. It's done when the top of the soufflé is
an even golden brown.
Pan souffle -- remember that the fry pan handle will be HOT
when you take the pan out of the oven!
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