Thu 21 Aug, 2003 06:13 pm
GREEN PEPPER SOUFFLE
Adapted by BumbleBeeBoogie
1/4 cup flour
1/4 teaspoon salt
freshly ground black pepper, to taste
1/2 teaspoon freshly grated nutmeg
1/2 cup mayonnaise
1/4 cup whole milk
1 cup finely chopped green pepper, steamed in 1/2 cup white wine (Chardonnay) until barely tender
1/4 cup chopped green onions, white part only (reserve green tops)
4 large egg whites
Gently stir together in a small bowl with a fork: flour, salt, ground black pepper, nutmeg, and mayonnaise. Do not overmix.
Pat green peppers dry with paper towels to remove all moisture. Slowly stir the milk into the flour mixture, and add the green pepper and chopped onions.
Beat the egg whites until stiff peaks form. Gently fold into the vegetable mixture until thoroughly blended.
Pour into either a greased 1-1/2 quart souffle dish or spoon into individual (4 to 6) popover-size greased baking dishes, filling half full.
Bake in a preheated 325 degree F. oven for 40 minutes, or until a knife inserted into the center comes out clean. Garnish with finely chopped green onion tops.
Serves 4 to 6.