2019-12-01_Better_Homes_and_Gardens

vinegar, and 1/4 tsp. each salt and
pepper. Toss in arugula; serve with
beef Wellingtons. Serves 8.
each serving 576 cal, 37 g fat
(14 g sat fat), 148 mg chol, 703 mg
sodium, 29 g carb, 3 g fiber, 4 g sugars,
36 g pro

MINI GREENS-AND-

CHEESE SOUFFLÉS

If you prefer one large soufflé, use a
11/ 2-quart soufflé dish. Top with
sage leaves. Bake about 45 minutes
or until a knife inserted in center
comes out clean.
hands-on time 20 min.
total time 1 hr. 5 min.

4 eggs, separated
2 Tbsp. butter
2 Tbsp. olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups chopped, stemmed
Swiss chard
1/4 cup all-purpose flour
1/4 tsp. dry mustard
1 cup milk
2 cups shredded Fontina
cheese (8 oz.)
1 Tbsp. chopped fresh sage
16 sage leaves

1. Let egg whites and yolks stand at
   room temperature 30 minutes.
   Meanwhile, arrange eight 4- to 6-oz.
   ramekins in a 15×10-inch baking pan.


2. In a medium saucepan heat butter
   and oil over medium-high until butter is
   melted. Add onion and garlic. Cook
   and stir 3 minutes. Gradually add
   chard, tossing until wilted. Stir in flour,
   mustard, 1/2 tsp. salt, and 1/4 tsp. black
   pepper. Cook and stir until coated with
   flour. Add milk. Cook and stir until
   thickened and bubbly. Reduce heat to
   low. Add cheese, a little at a time,
   stirring until melted. Stir in chopped
   sage. In a small bowl beat egg yolks
   with a fork until combined. Add 1 cup
   chard mixture to yolks, stirring
   constantly. Pour yolk mixture into
   saucepan. Cook and stir over medium
   until just boiling. Transfer to a large
   bowl; cover surface with plastic. Let

cool at least 15 minutes or up to 1 hour.

3. Preheat oven to 350°F. In a medium
   bowl beat egg whites on medium
   to high until stiff peaks form. Gently
   fold about half the egg whites into
   chard mixture. Repeat with remaining
   egg whites.


4. Spoon mixture into ramekins, filling
   each nearly full. Lay two sage leaves
   on each. Bake 35 to 40 minutes or until
   puffed and golden and a knife inserted
   near the centers comes out clean.
   Serve immediately. Serves 8.
   each serving 241 cal, 18 g fat (9 g sat
   fat), 136 mg chol, 411 mg sodium,
   7 g carb, 1 g fiber, 3 g sugars, 12 g pro

CRISPY POTATOES

WITH ROSEMARY SALT

To make one large casserole,

arrange all of the potatoes in a

2-quart baking dish and bake

75 to 80 minutes.

hands-on time 25 min.

total time 1 hr. 45 min.

2 Tbsp. sea salt flakes

2 Tbsp. fresh rosemary leaves

5 lb. russet potatoes, peeled

1/2 cup butter, melted

1/4 cup olive oil

1 tsp. cracked black pepper

1. Preheat oven to 400°F. Grease eight
   4- to 5-inch miniature loaf pans;
   arrange pans in a shallow baking pan.


2. In a small food processor combine
   salt and rosemary; process until
   rosemary is finely chopped.


3. Use a mandoline to thinly slice
   potatoes, placing slices in a large
   bowl as you go. Add butter, oil,
   1 Tbsp. salt mixture, and the pepper.
   Toss to coat potato slices well.


4. Arrange potatoes standing upright
   to tightly fill pans. Drizzle any butter-oil
   mixture remaining in the bowl over
   potatoes. Bake 70 to 75 minutes or
   until tender and golden with crisp
   edges. Let stand 10 minutes before
   serving. Serve with remaining salt
   mixture. Serves 8.
   each serving 277 cal, 18 g fat (8 g sat
   fat), 31 mg chol, 971 mg sodium,
   27 g carb, 2 g fiber, 1 g sugars, 3 g pro

December 2019 | 115

After eating a bowl with 2% milk,

at least half of adults had a lower desire

to eat than before breakfast for 3 1/2 hours.