The Alabama Poultry Monthly • 2002
     Eggs and vegetables – both natural wonders – are the perfect start to many scrumptious baked dishes as well. So plan on eggspanding your menus today. Even the mention of souffle strikes terror in some
hearts, but building from a base of instant
potato flakes produces a version that comes out puffy and delicious every time. Let the egg whites come to room temperature to produce the most volume. Then stir in some asparagus, Parmesan cheese, lemon peel, and parsley for a distinctively fresh taste. Baked in individual dishes, you’ll see just how easy and foolproof souffles can be. Crave something creamy? Think herbal onion timbale with a melt-in-your-mouth texture. Chock-full of Neufchatel, green onions, and herbs, it’s a delightful dish. If you’re looking for something elegant for brunch, lunch or as an appetizer, savory cheesecake is the answer. Eggs make it light and fluffy. A mixture of sundried and cherry tomatoes laced with a bouquet of herbs helps to make it marvelous. Garnished with more cherry tomatoes and herbs, it’s a picture-perfect dish that screams “springtime.”

Makes 4 servings

      Cooking spray
     2 tablespoons fine dry bread         crumbs
     2 tablespoons plus 1/4 cup
        grated Parmesan cheese,
     4 divided eggs, separated
     1 1/4 cups skim milk
     2 tablespoons all-purpose flour
     1/2 teaspoon salt
     1 cup finely chopped cooked         asparagus
     1/3 cup instant potato flakes
     1/2 teaspoon cream of tartar
     1 teaspoon grated lemon peel
     2 tablespoons chopped fresh         parsley

     Preheat oven to 350 F. Evenly coat four
10-oz. ovenproof baking dishes with cooking spray. In small bowl, stir together bread crumbs and 2 tablespoons cheese. Sprinkle

evenly into prepared dishes. Set aside.
     Set out egg whites to come to room temperature in a clean large bowl – no more than 30 minutes. In small bowl, beat egg yolks until thick. In small pan, stir together milk, flour, and salt. Heat over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in remaining cheese, asparagus, and instant potato. Set aside.
     Beat egg whites at high speed with cream
of tartar until stiff but not dry peaks form. Stir egg yolks, lemon peel, and parsley into milk mixture. Gently fold egg yolk mixture into whites. Carefully spoon about 1 cup mixture into each of the prepared dishes. Bake until set in center and puffy and delicately browned, about 25-30 minutes. Serve immediately.
Makes 4 servings

       Cooking spray
      2 tablespoons butter
      1 cup skim milk
      1 package (3 oz.) Neufchatel,          softened
      4 eggs
      2 tablespoons mayonnaise
      2 cups chopped green onions          and tops
      1/4 cup chopped fresh chives          or 2 tablespoons dried
      2 tablespoons minced parsley
      2 teaspoons chopped fresh          thyme or 1 teaspoon dried
      1/2 teaspoon salt
      1/3 cup bread crumbs
      Additional green onion tops,         optional

      Preheat oven to 350 F. Evenly coat four
10-oz. ramekins with cooking spray. Set them in a 13x9-inch pan. Fill pan with hot water halfway up the sides of the ramekins. In a 2-cup glass measuring cup, heat butter and milk in microwave oven on HIGH until milk is heated, about 2 minutes (or heat in a small saucepan over low heat). Stir in Neufchatel until well blended. In a large bowl, beat together eggs and mayonnaise until well blended. Stir in onions, seasonings, and bread
crumbs until well blended. Stir in milk mixture
until thoroughly blended. Spoon about
3/4 cup mixture into each ramekin. Bake until
nearly set, about 25 to 35 minutes. Let stand
5 minutes. Garnish with additional green
onions, if desired. Serve immediately.
Note: All microwave cooking times are
based on a full power output of 600 to 700
watts. For a lower wattage oven, allow more
time.

Makes 6 servings

     Cooking spray
     1/2 cup cracker crumbs
     1 teaspoon finely grated lime         zest
     2 packages (8 oz. each)         Neufchatel, softened
     4 eggs
     2 tablespoons flour
     2 tablespoons fresh lime juice
     1/2 teaspoon salt
     1/4 cup finely chopped fresh         parsley, or 2 tablespoons         dried
     2 teaspoons minced fresh         basil, or 1 teaspoon dried
     1 teaspoon minced fresh         thyme, or 1/2 teaspoon         dried
     1 teaspoon crushed, finely         chopped fresh rosemary,
        or 1/2 teaspoon dried
     3 tablespoons finely chopped         sun-dried tomatoes, drained
     1/4 cup finely chopped seeded         cherry tomatoes
     Fresh herbs, optional Cherry         tomatoes, optional

Preheat oven to 350 F. Evenly coat 8- or
9-inch springform pan with cooking spray. In small bowl, mix together crumbs and lime
zest. Press mixture evenly on bottom and sides of prepared pan. Set aside. In medium bowl, stir together Neufchatel, eggs, flour, lime juice, and seasonings. Beat until well blended. Stir in tomatoes. Pour into repared pan. Bake until mixture is firm and set in center, about 50 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and garnish with fresh herbs and cherry tomatoes, if desired.