butter or margarine
1/2 pound spinach
5 tablespoons butter or margarine
6 tablespoons all purpose flour
3/4 cup milk
1/3 cup grated swiss cheese
1 tablespoon chopped parsley
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Separate eggs, placing whites in large bowl of electric mixer and yolks in another large bowl.
Fold a 26 inch long piece of waxed paper lengthwise into thirds. Lightly butter one side. Wrap around a 1 1/2 quart straight side souffle dish (7 1/2 inch diameter), buttered side against dish, to form a collar extending 2 inches above top; tie with string.
Wash spinach; remove and discard stems. Place in large saucepan with 1/2 cup water; bring to boiling. Boil gently, covered 5 minutes, or just until tender. Drain well. Chop finely; makes 3/4 cup.
Melt 5 tablespoons butter in medium saucepanl remove from heat. Stir in flour until smooth. Gradually stir in milk.
Bring to boiling, stirring constantly. Reduce heat, and simmer, stirring, about 1 minute, or until mixture becomes very thick and begins to leave bottom and side of pan. Remove from heat.
With wire whisk or wooden spoon, beat egg yolks; beat in cooked mixture. Add chopped spinach, cheese, parsley, garlic salt and pepper until well combined.
Add salt and cream of tartar to egg whites. With electric beater at high speed, beat until stiff peaks form when beater is slwoly raised. Fold 1/3 into warm spinach mixture until well combined. Carefully fold in remaining egg whites just until combined.
Turn into prepared dish. Refrigerate until baking time00no longer than 4 hours.
About 65 minutes before serving, preheat oven to 350 degrees. Bake souffle about 50 minutes, or until puffed and golden brown. Remove waxed paper, and serve souffle at once. Makes 6 to 8 servings.
NOTE: If desired, souffle may be baked at once, without refrigerating, about 35 minutes.