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LEMON SOUFFLE Gladys Campbell
5 egg yolks 3 T. lemon juice

24 C. sugar 5 egg whites

1 tsp. grated lemon rind 1/8 tsp. salt

% C. slivered almonds
Preheat oven 325°.

Beat egg yolks and sugar until very light and thick. Fold in lemon juice and rind (for
a real tangy flavor increase the amounts of juice and rind to taste). Beat egg whites
with salt until stiff but still moist; carefully fold in egg yolk mixture and almonds,
reserving a few almonds for the topping. Bake in souffle dish for 30 minutes at
325°F. Serves 4-5.

Serve immediately with any favorite dessert sauce. Orange - 2 teaspoons grated
orange rind and 3 tablespoons orange juice may be substituted for the lemon then
reduce lemon juice to 1 tablespoon.

TUNA SANDWICH SUPREME (SOUFFLE) Anna Johnson
2 cans tuna (or ham or chicken) some green pepper

1 small jar mushrooms 2C. milk

1 C. celery (sliced) slices of bread buttered on both sides

1 onion grated for top and bottom

4 eggs beaten 1 C. mayonnaise

salt and pepper 1 can mushroom soup

Preheat oven 350°.

Place buttered slices in bottom of 9x14’’ pan then add tuna, celery and mushrooms,
pour % of the milk and mix remaining half with the soup to use next morning. Place
slices of bread over this and place in the frig. Next morning add the can of soup.
Bake 1 hour or until done at 350°F. Serves 8.

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