Serves: 6
Total Calories: 813

2 tablespoons butter or margarine
1/2 cup onion minced
1/3 cup celery minced
2 tablespoons parsley minced fresh
1 pound broccoli fresh, stems pared
1 cauliflower small
2 tablespoons water
2 cups white rice cooked
1 (10 1/2-ounce) can chicken-mushroom soup
3 tablespoons vermouth
1 teaspoon Italian seasoning dried crushed
Salt and freshly ground pepper to taste
6 eggs separated
2 cups sharp cheddar cheese grated
1/2 teaspoon salt
1/4 teaspoon cream of tartar

Melt butter or margarine in large saucepan. Add onion, celery, and parsley stir for 2 to 3 minutes. Cut broccoli and cauliflower into bite-size flowerets thinly sliced broccoli stems. Add broccoli, cauliflower, and water to saucepan cover and simmer for 8 minutes. Stir in rice, soup, vermouth, and Italian herb seasoning add salt and pepper to taste. Place mixture in greased 2-quart baking dish. Bake in preheated 400° F oven for 20 minutes. Meanwhile, beat egg yolks until thick and lemon-colored stir in cheese. In another bowl, beat whites until frothy add 1/2 teaspoon salt and cream of tartar. Beat until stiff but not dry. Stir in yolk mixture. Spoon over top of vegetables return mixture to oven for 15 to 20 minutes or until puffed and nicely browned on top.

Nutritional Facts:

Serves: 6
Total Calories: 813
Calories from Fat: 273

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