Georgian Spinach Souffle

• 1/4 c. margarine
• 1/4 c. flour
• 3/4 c. milk
• dash of pepper
• 1/2 lb. Velveeta pasteurized process cheese spread, cubed
• 1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
• 6 crisply cooked bacon slices, crumbled
• 1 Tbsp. finely chopped onion
• 4 eggs, separated
• 1/4 tsp. cream of tartar

1. Make a white sauce with margarine, flour, milk and pepper.
2. Add process cheese spread; stir until melted.
3. Remove from heat.
4. Stir in well drained spinach, bacon and onion.
5. Gradually add slightly beaten egg yolks; cool.
6. Beat egg whites and cream of tartar until stiff peaks form.
7. Fold spinach mixture into egg whites; pour into 2-quart souffle dish.
8. Bake at 325u0b0 for 1 hour.
9. Serve immediately. Yields 8 servings.

margarine, flour, milk, pepper, velveeta pasteurized process cheese spread, crisply cooked bacon, onion, eggs, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765121 (may not work)