Vegetable and Almond Souffle

1/4 cup butter

1/2 cup flour

1 tablespoon sugar

1 teaspoon salt

1-1/2 cups milk

3 cups vegetables, cooked and chopped

1 teaspoon dry mustard

3 eggs, separated

1 cup almonds, sliced

1 cup whipped cream

Preheat oven to 350F. Melt butter; add flour, sugar and mustard, salt and milk. Cook until thick. Stir in vegetables and beaten egg yolks. Fold in whipped egg whites. Pour into well buttered casserole; set in pan of hot water. Bake for 30 minutes. Pour whipped cream over casserole and sprinkle almonds over and Bake for another 15 minutes until brown.

Serves 6.

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Vegetables

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Cajun Country -- New Iberia, Louisiana