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Category : Main Dish Recipes
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Cheese Mushroom Suffle Recipe

5 tb Butter

1/2 lb Mushrooms, finely chopped

1 tb Green onion, chopped

1/2 ts Mixed vegetable seasoning

1 ds Ground nutmeg

3 tb Whole wheat flour

1 c Milk

2 tb Sherry

5 Eggs, separated

1 1/4 c Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35- 40 minutes or until puffy and golden. Serve immediately.





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Recipe of the Day:


(Tue March 19th, 2019)

Callaloo Soup

1 bn Dasheen, cleaned & deveined

6 ea Fresh okras, trimmed

1 lg Plantain, cubed

1 ts Oregano

5 ea Scallions, chopped

6 ea Cloves, pounded

2 ea Tomatillos, husked &

-- quartered, optional 2 ea Garlic cloves, pressed

1 lb Yam, peeled & diced

Salt & pepper Scotch bonnet, to taste Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup. Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve. VARIATIONS: Replace the dasheen with 1 bunch of spinach. Replace the yams with either malanga or dasheen root. Cook in the same way. Virginie & George Ebart, "Down-Island Caribbean Cookery"


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