Chile-Corn Souffle Recipe
Recipe
Ingredients
1/4 cup butter or margarine
1/4 cup flour
1 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1 cup milk
4 eggs, separated
2 oz canned diced green chiles
1 cup ground fresh corn kernels
Recipe
Preparation
Melt butter and blend in flour, salt, pepper and paprika. Add milk
and cook and stir until thickened. Beat egg yolks lightly, add small
amount of hot sauce, blend and return mixture to hot sauce. Cook,
stirring, a few minutes. Drain chiles and add to sauce. Stir in corn.
Beat egg whites until stiff but still moist. Fold 1/3 of egg whites
into corn mixture, mixing well. Fold in remaining egg whites lightly.
Turn into ungreased 1-quart souffle dish or straight-sided casserole.
Place in pan of hot water and bake at 350F about 50 minutes.
Makes 4 to 6 servings
(C) 1992 The Los Angeles Times
Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40
Servings:
6
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Food Tips of the Week
Dieting made easy
One useful tip is to drink plenty of water. From time to time at some stage in a hectic morning, you guess that you want a snack but in fact you might just need a refreshing glass of water or orange squash. The feelings of needing food and needing a drink are quite similar, but one of the two can lead to a broken diet and the other is ok.
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Foods containing allyl sulfides
( includes eschalot, chives and green onion)
The onion family of vegetables is high in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific evidence at hand, allyl sulfides are also thought by many researchers to reduce the symptoms of colds, sterilization and diabetes.
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