Wednesday's Recipe of the Week

It's Wednesday! And that means another recipe from "Miss Betty's*" handwritten recipe book dating back to somewhere in the late 50s/early 60s. 

Broccoli Souffle w/Cheese Sauce


Ingredients


1 10 oz. package frozen broccoli
3 T butter
2 T flour
1 cup evaporated milk
1 1/2 t salt
Dash nutmeg
Dash white pepper
1 t lemon juice
4 eggs, separated

Directions


Cook and chop the broccoli into small pieces. Melt the butter in a double-boiler and add the flour. Blend well. Gradually add the evaporated milk. Stir until thick and smooth. Stir in the salt, nutmeg and pepper. Mix in the broccoli and lemon juice and remove from heat. Beat the egg yolks and add a small amount of the hot mixture to them. Add this to the remaining broccoli mixture. Beat the egg whites until stiff and add to the broccoli mixture. Turn into and ungreased 1 1/2 qt. casserole dish. Bake at 325 degrees for 50 to 60 minutes. Serve at once with cheese sauce.

Cheese Sauce


Ingredients


3 cups grated cheese
2 T flour
1 cup evaporated milk

Directions


Mix the grated cheese and flour in the top of a double boiler. Add the milk and cook until sauce is smooth and thick. Yield 1 1/2 cups.



*Miss Betty was my mother. This recipe book was among the things I found in her kitchen after her death in 2010. I distinctly remember it being opened out on the kitchen countertop and her cooking recipes from it.