BROCCOLI PUFF

1/4 cup margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 tablespoon finely chopped onion
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs, separated
1/2 teaspoon cream of tartar
1 package (10 ounces) frozen chopped broccoli, cooked and drained

Heat oven to 350 degrees - Butter 4-cup souffle dish or 1-quart casserole. Heat margarine in saucepan over low heat until melted. Blend in flour,1/4 teaspoon salt and the pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in onion, 1 teaspoon salt and the nutmeg.
Beat egg whites and cream of tartar in large mixer bowl until stiff. Beat egg yolks in small mixer bowl until very thick and lemon colored; stir into sauce mixture. Stir in broccoli. Stir about 1/4 of the egg whites into sauce mixture; fold into remaining egg whites.
Carefully pour into souffle dish. Set souffle dish in pan of water (1 inch deep). Bake until puffed and golden and until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve immediately.

5 servings.