Brussels Sprouts Souffle

110 minutes Prep: 20 minutes Cook: 90 minutes

149 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	package	brussel sprouts	frozen, 10 ounces
3	tablespoons	butter
1/4	cup	flour, all-purpose
1/2	teaspoon	salt
1/8	teaspoon	black pepper	freshly ground
1	cup	milk
1	teaspoon	onions	grated
4	large	eggs	separated
1	cup	mozzarella cheese	grated

Directions

Cook sprouts, drain, and chop.

Melt butter and add flour, salt, and pepper.

Add milk and onion and stir until thickened.

Beat egg yolks and add to warm sauce.

Add cheese and cook for one minute, stirring constantly.

Add sprouts and remove from heat.

Beat egg whites until stiff and fold into hot mixture.

Turn into ungreased 2-quart souffle dish.

Bake at 300 degrees F for 1 1/2 hours and serve immediately.

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Nutrition Facts

Serving Size 87g

Amount per Serving

Calories 149 64% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 162mg	54%
Sodium 329mg	14%
Total Carbohydrate 6.0g	2%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 7.0g	15%

Vitamin A	9%		Vitamin C	0%
Calcium	10%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Shrimp Paesano

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)

Reviewed by KarenZipdrive