Spinach Soufflé

Steam about 1 pound of fresh spinach, drain (save the water for soup), combine with 2 eggs, salt, 2 ounces mozzarella or cheddar cheese, and blend well. Bake in buttered dish (placed in another dish with small amount of water) at 350°F for 30 minutes (or until solid).

Option: Combine with a carrot soufflé. Follow the same recipe except substitute 2 medium carrots for spinach and add curry powder. Pour carrot mixture into dish first then carefully pour the uncooked spinach soufflé on top. Bake as above until firm.

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