11 tbsp sugar
3 tbsp lemon juice
1/2 cup orange juice
2 tsp cornstarch
6 large egg whites
2 large egg yolks
3/4 tsp grated lemon peel
1/2 tsp vanilla
1 sweetened light sour cream*
1 vanilla nonfat yogurt*
A Recipe for
Lemon Omelet-Souffle
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for Lemon Omelet-Souffle is one of thousands in the Recipes-to-go Meal Cookbook.
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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If you enjoy this Lemon Omelet-Souffle Recipe - you should enjoy the recipe collections you can find on the websites below:
He was a very valiant man who first adventured on eating oysters. |
| James I |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This is a recipe for Lemon Omelet-Souffle from the recipe cookbook of Recipes-to-go (Meal)
Food Tip |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
What garlic is to food, insanity is to art. |
| Anonymous |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
1. In a 9"-wide ovenproof frying pan (attractive enough for serving)
or in a cake pan, combine 3 tablespoons sugar, lemon and orange
juices, and cornstarch; set aside.
2. In a large bowl, beat egg whites on high speed until foamy, then
gradually beat in 6 tablespoons sugar until whites hold stiff peaks.
3. In another bowl, beat egg yolks until thick with remaining 2
tablespoons sugar, peel, and vanilla. Fold yolks into whites.
4. Over high heat, stir citrus juice mixture until boiling. Off the
heat, spoon egg mixture in large dollops into the hot sauce.
5. Bake in a 350'F. oven until omelet-souffle is golden brown and
jiggles only slightly in the center when gently shaken, 15-20
minutes. Spoon sauce out with souffle; souffle center may be slightly
creamy. Offer sour cream to add to taste.
Serves: 6
Lemon Omelet-Souffle Recipe brought to you by Recipes To-Go