Lynn's
Crab Soufflé
7 slices Bread, Light
2 c crab meat
1/2 c onion -- chopped
1/2 c green pepper -- diced
1/2 c celery -- chopped fine
1/2 c Fat Free Mayonnaise
Salt and pepper to taste
2 Eggs -- Beaten
1 1/2 c skim milk
1 can cream of mushroom 98% red. fat soup -- or chicken 1 1/2 c nonfat cheddar
cheese
Cube 3 slices of the bread, and put in a greased 8x8x2 inch baking dish.
Combine crab, vegetables, mayonnaise, salt and pepper. Spoon over the bread
cubes. Trim crust from the rest of bread and lay slices on top. Combine eggs and
milk and pour over all. Chill at least one hour in refrigerator - it can be made
up to this point the day before. Spoon soup on top and bake at 325~ for 1 hour.
Sprinkle cheese on top, the last 10 minutes of baking. This recipe can be
doubled.
Love is never lost. If not reciprocated, it will flow back and
soften and purify the heart.
-
Washington
Irving