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Broccoli-Cauliflower Soufflé

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Broccoli-Cauliflower Soufflé recipe on the web!!


   _ tablespoons butter or margarine
   ___ cup onions minced
   ___ cup celery minced
   _ tablespoons parsley minced fresh
   _ pound broccoli fresh, stems pared
   _ cauliflower small
   _ tablespoons water
   _ cups white rice cooked
   _ 10 1/2-ounce can chicken-mushroom soup
   _ tablespoons vermouth
   _ teaspoon italian seasoning dried crushed
   Salt and freshly ground pepper to taste
   _ eggs separated
   _ cups sharp cheddar cheese grated
   ___ teaspoon salt
   ___ teaspoon cream of tartar


Melt butter or margarine in large saucepan. Add onion, celery, and parsley; stir for 2 to 3 minutes. Cut broccoli and cauliflower into bite-size flowerets; thinly sliced broccoli stems. Add broccoli, cauliflower, and water to saucepan; cover and simmer for 8 minutes. Stir in rice, soup, vermouth, and Italian herb seasoning; add salt and pepper to taste. Place mixture in greased 2-quart baking dish. Bake in preheated 400° F oven for 20 minutes. Meanwhile, beat egg yolks until thick and lemon-colored; stir in cheese. In another bowl, beat whites until frothy; add 1/2 teaspoon salt and cream of tartar. Beat until stiff but not dry. Stir in yolk mixture. Spoon over top of vegetables; return mixture to oven for 15 to 20 minutes or until puffed and nicely browned on top.


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