Grocery Cart Challenge Recipe Swap

I have a daughter who has decided she is a vegetarian and let me tell ya, it's one thing when you're occasionally doing it to save money and a completely different and more difficult thing when you're trying to feed a teenage girl in a way that appeals and provides nutrition in vegetarian form. But we came across this great book....



And we've found some delicious recipes that fit the bill and my pocket book. So this week I'm posting one of the recipes we tested out this week. It scored high on my daughters yummy-scale.

Broccoli Cheddar Puff

5 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 1/4 cups milk
8 ounces sharp cheddar, shredded (2 cups)
20 ounces frozen chopped broccoli thawed and squeezed dry
7 eggs separated
1 1/2 cups fresh bread crumbs

In a four quart saucepan, melt 4 tablespoons butter over medium low heat. Stir in flour, salt and pepper until blended. Cook 1 minute, stirring. Gradually add milk and cook until it boils and thickens, stirring frequently. Stir in cheddar until melted. Remove from heat and stir in broccoli. In a small bowl lightly beat eggs yolks. Stir in 1/2 cup cheese sauce. Gradually pour egg yolk mixture into cheese sauce stirring rapidly to prevent curdling. Cool slightly. Preheat oven to 325. Grease shallow 3 1/2 quart ceramic casserole or 13" by 9" glass baking dish. In microwave safe bowl heat remaining butter until melted swirling bowl once. Add bread crumbs and stir until combined. In another bowl beat egg whites until stiff peaks form. Gently fold one third of whites into cooled cheese mixture. Fold cheese mixture gently back into remaining whites. Pour mixture into prepared casserole. Sprinkle crumbs over top. Bake until top is browned and knife inserted in center comes out clean. (about 40 minutes) Serve warm.

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