Spinach Soufflé

Drain cooked spinach and chop or put in food processor. Melt butter in skillet and sauté onions. Blend in flour and slowly half and half. Cook until smooth and thickened. Beat egg yolks, stirring a small portion of cream mix into them, then return to hot mixture. Cook 1 minute, stirring constantly. Add spinach and season to taste with salt-chicken bouillon concentrate (1 to 1 tablespoon) and pepper. Beat egg whites until stiff and fold into mixture.

Turn into greased 7-inch mold and set mold in pan of hot water. Bake at 250° for 30 minutes or until set.