Hopping John Souffle ( adapted from BHG)



Hopping John Souffle

2 TB  butter or margarine

1 cup frozen onions and peppers

1/2 tsp minced garlic

3 TB all-purpose flour

2 cups  milk

1/2  teaspoon  salt

2 egg yolks

1 cup cooked rice (instant is fine)

1 can drained Rotel tomatoes

one 14-ounce can black-eyed peas, drained

2 egg whites



For sauce, melt butter or margarine in medium saucepan over medium-high heat.

Add onions, peppers and garlic

Cook and stir for several minutes, until softened.

Add flour; cook and stir 1 minute more.

Add milk; cook and stir for  5 minutes or until sauce has thickened slightly.

Remove from heat and add salt.

Place 1/4 cup of the sauce into a small bowl; stir in egg yolks.

Stir sauce/egg yolk mixture back into saucepan with remaining sauce.

Add cooked rice, Rotel, and black-eyed peas.

Beat egg whites with an electric mixer on high speed until stiff peaks form.

Gently fold egg whites into black-eyed pea mixture in saucepan.

Spoon mixture into a buttered 2 1/2 quart  baking dish

Bake at 400 degrees  for 45 minutes, covering with foil halfway through.

Let cool a bit, making sure it is done in the middle.




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