20 ounces margarine
8 ounces all-purpose flour
2 1/2 tablespoons salt
1 1/4 quarts milk
1 1/4 quarts sour cream
6 pounds spinach, chopped frozen
8 ounces onion, finely chopped
1 1/2 tablespoons nutmeg
12 ounces egg yolks (about 18 total), beaten
21 ounces egg whites (about 18 total)
Servings: 48
1. Melt margarine. Add flour and salt. Stir until smooth and cook 5 minutes.
2. Add milk and sour cream. Blend over low heat until smooth, stirring constantly. Remove from heat.
3. Thaw spinach. Drain.
4. Add spinach, onion, nutmeg, and egg yolks to sauce. Mix.
5. Beat egg whites until stiff. Fold into spinach mixture.
6. Lightly grease two 12x20x2-inch counter pans on the bottom only. Scale 7 lb 8 oz of the mixture into each pan. Set in pans of hot water.
7. Bake at 350°F for 40 minutes or until soufflé is set. Cut 4x6.
Yield: 2 pans 12x20x2 inches
8 ounces all-purpose flour
2 1/2 tablespoons salt
1 1/4 quarts milk
1 1/4 quarts sour cream
6 pounds spinach, chopped frozen
8 ounces onion, finely chopped
1 1/2 tablespoons nutmeg
12 ounces egg yolks (about 18 total), beaten
21 ounces egg whites (about 18 total)
Servings: 48
1. Melt margarine. Add flour and salt. Stir until smooth and cook 5 minutes.
2. Add milk and sour cream. Blend over low heat until smooth, stirring constantly. Remove from heat.
3. Thaw spinach. Drain.
4. Add spinach, onion, nutmeg, and egg yolks to sauce. Mix.
5. Beat egg whites until stiff. Fold into spinach mixture.
6. Lightly grease two 12x20x2-inch counter pans on the bottom only. Scale 7 lb 8 oz of the mixture into each pan. Set in pans of hot water.
7. Bake at 350°F for 40 minutes or until soufflé is set. Cut 4x6.
Yield: 2 pans 12x20x2 inches
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