MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
       1 c  Nonfat milk
   1 1/2 T  Cornstarch
       3 T  Chopped fresh marjoram
       1 T  Instant minced onion
     1/2 t  Pepper
     1/8 t  Ground nutmeg
     1/2 c  Chopped spinach
     1/4 c  Shredded parmesan cheese
       2    Large egg yolks
       6    Large egg whites
     1/4 t  Cream of tartar
   1. Lightly coat interior of a 1 3/4-quart souffle or other
   straight-sided baking dish with oil.
   2. In a 2- to 3-quart pan, stir milk smoothly into cornstarch. Add
   marjoram, onion, pepper, and nutmeg. Stir over high heat until mixture
   comes to a boil. Smoothly puree in a blender with spinach, 2
   tablespoons Parmesan, and egg yolks.
   3. In a large bowl, beat egg whites and cream of tartar on high speed
   until whites hold soft peaks. Fold spinach mixture into whites.
   Scrape into oiled dish. Sprinkle with remaining Parmesan cheese.
   4. With a knife tip, draw a circle on souffle top 1 from edge. Bake
   in a 375'F. oven until richly browned and center jiggles only
   slightly when gently shaken, about 25 minutes.