Salmon Rice Souffle Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Rice, pre-cooked
1/2 cup: Potato chips, crushed
1/3 cup: Water,
1/3 cup: Milk,
2 tbsp: Butter, or marg.
1 1/2 cup: Cheese, Cheddar, shredded
1/2 tsp: Salt,
7: Eggs, separated
8 ounce: Salmon, flaked
Directions:
Set a greased 2-quart loafpan in a shallow baking pan; place in a 350
degree oven. Pour boiling water around loafpan to depth of at least 1
inch. Let loafpan heat while preparing souffle.
Combine rice, water, butter, and salt and cook according to package
directions. Combine cooked rice, salmon, potato chips, milk, and
cheese. Beat egg yolks until thick and lemon colored; fold into
salmon mixture. Beat egg whites until stiff and glossy, but not dry.
Fold beaten whites gently into salmon mixture. Pour into hot
loafpan. Bake until puffy, delicately browned, and a silver knife
inserted halfway between center and outside edge comes out clean,
about 1 hour. Serve immediately.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-05-94
Source from luhu.jp
degree oven. Pour boiling water around loafpan to depth of at least 1
inch. Let loafpan heat while preparing souffle.
Combine rice, water, butter, and salt and cook according to package
directions. Combine cooked rice, salmon, potato chips, milk, and
cheese. Beat egg yolks until thick and lemon colored; fold into
salmon mixture. Beat egg whites until stiff and glossy, but not dry.
Fold beaten whites gently into salmon mixture. Pour into hot
loafpan. Bake until puffy, delicately browned, and a silver knife
inserted halfway between center and outside edge comes out clean,
about 1 hour. Serve immediately.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-05-94
Source from luhu.jp