501911 Sun Mar 23 08:35:41 -0700 2008 8 31 Home Cooking 0 3519301 I have found out my toddler loves the stuff...anyone have a recipe to remake it so I can lower the salt? Lowering the fat is not as big an issue...but not bad either Sun Mar 23 08:35:41 -0700 2008 12385 wellfedred 1 3519396 Wellfed: Don't have a recipe, but love that stuff as well and wouldn't mind having one, so did a quick Google. Harder than I thought to find a copycat recipe. If it doesn't attach, I'll repost and key it in. Sun Mar 23 09:16:36 -0700 2008 3519301 84890 nemo 2 3519465 hat is pretty much the recipe I use. Be sure to squeeze the water out of the spinach and I like a good gruyere in mine instead of the parm. Sun Mar 23 09:45:05 -0700 2008 3519396 10285 Candy 3 3519628 Thanks for the okay on the copycat recipe, Candy. Web copycats can be all over the board sometimes. I don't get a cheese flavor out of the original Stouffer's and was surprised to see Parm in there at all, but I agree that a little Swiss or gruyere would be lovely. Instead of baking in a souffle dish or individual ramekins, any thoughts on if this mixture would puff up if put in hollowed-out tomatoes? A friend has used the Stouffer's, thawed and stirred up, in tomatoes with success, although I don't remember what oven temp nor for how long. Sorry about the attachment being so small. Did a print screen and should have done a cut-and-paste. Sun Mar 23 10:57:37 -0700 2008 3519465 84890 nemo 4 3519721 I just dug out my recipe I have been making for 30+ years. It comes from Marion Brown's Southern Cookbook and the recipe originated in Huntsville, AL. It calls for 2 Tbs. butter 3 Tbs. flour S&P 5 TBS. Gruyere 1 Tbs. Parm 1tsp dry mustard 4yolks 4 stiffly beaten whitews, I always add about 1/tsp. cream of tartar or a few drops of lemon juice to stablize the whites. I like to spray or butter the baking dish and collar with butter or Pam and then dust it with freshly grated parm. The dusting of cheese gives the souffle something to grab onto as it rises and helps to give it a loftier rise. I don't know why the tomatoes would not work. I'd probably top them, core and salt and leave on a rack cut side down to drain for an hour or so. You are less likely to get a soggy souffle that way. Sun Mar 23 11:38:04 -0700 2008 3519628 10285 Candy 5 3519920 Candy: Thank you for the recipe and comments. Totally agree about the scooped and drained tomato cups. But you can't dust a tomato cup, so I'm worried about the moisture. I'll just try it and see what happens. I plan to bake the tomatoes in a muffin or mini muffin pan, whichever seems to be the better idea at the moment. wellfedred: Great that your toddler loves spinach! Check out http://greatbigvegchallenge.blgspot.com She's turned her adventure into a book, so check out this blog before it's no longer available. Sun Mar 23 13:27:59 -0700 2008 3519721 84890 nemo 6 5072664 I've done souffles in tomato cups and had it work and also done it and had it not work. I think the key is salting and insides and letting them drain well so they are not too watery inside. It is a wonderful way to serve souffle. Thu Oct 01 11:50:38 -0700 2009 3519920 123744 karykat 1 5072423 I know this is old but, I just found this and you guys are my heros! my whole family loves the Stouffer's Spinach souffle and my 6 year old will eat the whole tray if we let him. So to find this is a godsend. Think it would freeze? Before or after cooking? Well, I'll try anyway and see what happens. Thu Oct 01 10:31:29 -0700 2009 3519301 1092553 aggiecat 2 5073923 Souffles are more forgiving than you would think. Someties i make them ahead of baking, by several hours and hen bake. You could freeze them; I'd probably brig bck to room temp and fold in freshly beaten egg whites. That is just me., you might try with whipped egg whites, stabelized with cream of trtare or lemon juice. Cold and ranin here, maybe on tomorrow night's menu. Oh, thier crn soufffle is divine too, check to se if it is on the shelf. Raise a fuss if it is not, Thu Oct 01 23:44:23 -0700 2009 5072423 10285 Candy