Broccoli Souffle

1/2 c Mayonnaise

1/4 c Flour

1 1/2 c Milk

1 ts Salt

3 oz Parmesan cheese; grated

10 oz Broccoli; chopped, thawed

-drained 4 Eggs; separated

Combine mayonnaise and flour, mix well. Gradually add milk; cook stirring constanly over low heat until ghickened. Add salt and cheese, continue cooking until cheese melts. Cool slighlty; stir in broccoli and slighlty beatne egg yolks. Fold in stiffly beaten egg whites; pour mixture into 1-1/2 quart casserole. With tip of spoon, make slight indention around top

of souffle to form a top hat. Bake at 300 degrees for 10 hour and 15 minutes. Serve immediately. Variation: add 3/4 cup finely chopped ham and omit salt. SOURCE: a Kraft Mayonnaise advertisement in Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.