Broccoli Souffle And Dilled Yellow Squash

Broccoli SoufflÃ(c)

Â1/4 cup of margarine or butter
1 package (10 ounces) of frozen chopped broccoli
Â1/4 teaspoon of salt
Â1/4 cup of all-purpose flour
1 cup of milk
1/8 teaspoon of pepper
1 teaspoon of salt
1 tablespoon of finely chopped onion
3 eggs, separated
Â1/4 teaspoon of cream of tartar
1/8 teaspoon of ground nutmeg

Cook the frozen broccoli according to package directions. Drain the broccoli thoroughly. Heat oven to 350 degrees. Butter 1-quart casserole dish or 4-cup soufflÃ(c) dish. Heat margarine or butter in saucepan over low heat until melted. Stir in pepper, flour and Â1/4 teaspoon of salt. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Stir and boil 1 minute. Remove from heat. Stir in 1 teaspoon of salt, the nutmeg and onion.

Beat cream of tartar and egg whites in a 3-quart bowl until stiff. Beat the egg yolks in 1Â1/2-quart bowl until lemon colored and very thick. Stir in white sauce mixture. Stir in broccoli. Stir about Â1/4 of the egg whites into the sauce mixture. Fold into remaining egg whites.

Pour into soufflÃ(c) dish carefully. Set soufflÃ(c) dish in a pan of water (1 inch deep). Bake until golden and puffed and knife inserted halfway between center and edge comes out clean, about 50 to 60 minutes. Serve immediately.

To Make A Spinach SoufflÃ(c): Substitute 1 package (10 ounces) of frozen chopped spinach for the frozen broccoli.

Dilled Yellow Squash

1 clove of garlic, finely chopped
1Â1/2 pounds of yellow squash (straightneck or crookneck about 6 small)
1 small onion, sliced and separated into rings
2 tablespoons of olive or canola oil
Â1/2 cup of plain yogurt
Â1/2 teaspoon of salt
3 tablespoons snipped fresh dill weed or 1 teaspoon of dried dill weed
Dash of pepper

To Prepare Fresh Yellow Squash: Yellow squash comes from the types of squash called summer squash. Others types of summer squash include chayote, zucchini, pattypan, scalloped and cymling. Look for well shaped, firm squash and smooth, shiny skins. Squash should feel and seem heavy for its size. Wash squash. Remove blossom and stem ends but do not pare. Cut into Â1/2-inch cubes or slices.

To Boil: Heat 1 inch salted water (Â1/2 teaspoon of salt to 1 cup of water) to boiling. Add squash. Cover and heat to boiling. Reduce heat. Boil until tender, about 12 to 15 minutes for slices, about 7 to 8 minutes for cubes. Then drain.

To Microwave: Cover and microwave squash (Â1/2 inch slices) and Â1/4 cup of water in 2-quart microwavable casserole dish on high (100%) for 4 minutes. Then stir. Cover and microwave until tender, about 3 to 5 minutes longer (pattypan squash about 5 to 7 minutes). Let stand covered for about 1 minute. Then drain.

To Steam: Place steamer basket in Â1/2 inch water (water should not touch bottom of basket). Place squash (cubes or slices) in basket. Cover tightly and heat to boiling. Then reduce heat. Steam until tender, about 5 to 7 minutes.

Cook and stir yellow squash and garlic in oil in 10-inch skillet over medium heat until squash is light brown, 5 to 8 minutes. Stir in onion rings. Heat just until hot. Sprinkle with salt and pepper. Remove from heat. Mix yogurt and dill. Stir into yellow squash mixture.

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About The Author, Michael Russell
Michael Russell
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