Rutabaga Souffle

Saturday, Feb. 3, 1945

rutabagaWe’re getting some odd dinners lately. Daddy can buy food at the PX but Mommy is trying to get the most from her ration stamps and food budget. So tonight we had a souffle made from rutabagas. Mommy says it’s a root vegetable that’s easy to find in the winter. Daddy liked it, although he says he’s a ‘meat and potatoes guy.’ I don’t care so much for the meat and potatoes. I’m happy gnawing on an old corncob. If you want to try the soufflé for yourself, here’s the recipe.

Rutabaga Souffle: Saute 1 TB miced onion in 2 TB fat until lightly browned. Add 1 tsp saltm 1 1/2 TB sugar, a dash each of pepper and cayenne, and 3 1/2 Cups cooked and mashed rutabagas. Beat 2 egg yolks until foamy and add. Fold in stiffly beaten egg whites. Turn into a greased casserole and bake at 400′ for 20 minutes or until lightly browned. Serve at once.


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