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 MAIN DISHES 
FRENCH SOUFFLE – CHEESE AND BROCCOLI
(Contributed by Sandra Strom, CEO of Song of Health)
French Soufflé is soft and creamy on the inside with an outside crust. To make a more firm soufflé, bake at 325 degrees for 30 to 45 minutes instead.
NOTE: The trick to a good soufflé is to beat the egg whites until very stiff and carefully fold into the mixture; some of it remains little “puffs.” Otherwise it won’t be fluffy, but instead will taste like scrambled eggs.
¼ cup flour - white, rice or
Teff
1 cup milk (or
broth if dairy-free)
Few grains salt
Few grains cayenne
1 cup cheddar cheese, grated (this may be mixed with other cheeses, such as parmesan)
4 egg yolks, beaten until light
4 egg whites
1 cup fresh broccoli, finely chopped
Preheat oven to 375 degrees. Set a big baking pan of hot water in oven.
In a saucepan, melt butter over medium-low heat. Remove from heat and clarify by scooping the fat off the top, leaving just the clear butter oil. Return to stove.
Add flour and mix well, making a “roux.”
Slowly add milk, stirring constantly. When mixture is thick and smooth, add salt, cayenne and grated cheese. Stir until smooth and the cheese is melted. Remove from heat.
Add the beaten egg yolks. Cool.
Just before baking, beat egg whites until they are stiff and form peaks. Carefully fold into the sauce mixture, being careful to keep them light and fluffy.
Place the finely chopped broccoli in an unbuttered, 1-1/2 quart glass straight-sided baking dish. Carefully spoon the sauce mixture into the dish.
Place the baking dish into the pan of hot water. The water should come up to half the baking dish.
Bake 25 minutes. Serve immediately.
Serves 4.
VARIATIONS:
 Omit broccoli. Use other vegetables or fillings, such as minced meat (ham or bacon), seafood, corn, finely chopped cauliflower, etc.
With mushrooms: Saute 1 cup sliced mushrooms in butter or oil. Layer on bottom of dish before spooning in mixture.
BEEF JERKY
(Contributed by Windrose Naturopathic Clinic)
WILD RICE CHICKEN CASSEROLE
(Contributed by Julie D.,
Subscriber, from The Forum)
See the Index for all the available recipes.
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