Grandma Clark's Recipe of the Week

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    Grandma Clark's
    Recipe of the Week

    My Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. My Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. Jannie and I spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! I decided to share some recipes with you each week as "Grandma's Recipe of the Week".

    -Dr. Taylor Clark

    Broccoli Souffle With Mushroom-Pimiento Sauce


    A soufflé with wtamina/1  Easy to make, and not half as fragile as it looks—


    1 10-oz. pkg. frozen chopped broccoli

    2 T. butter or margarine

    2 T. all-purpose flour ½ t. salt

    ½ c. milk

    ¼ c. grated Parmesan cheese

    4 egg yolks

    4 stiff-beaten egg whites


                Cook broccoli following package directions.  Drain very thoroughly.  (Chop any very large pieces.)  Add butter to broccoli; cook and stir over high heat till butter is melted and any excess moisture has evaporated.  Remove 2 T. broccoli and set aside for garnish.  Blend in flour and salt.  Add mil all at once.  Cook and stir over medium heat till mixture thickens and bubbles.  Remove from heat; stir in Parmesan cheese.  Beat egg yolks till thick and lemon-colored.  Slowly add broccoli to egg yolks, stirring constantly.  Gradually pour broccoli mixture over beaten egg whites, folding together thoroughly.  Pour into ungreased 1-quart soufflé dish.  Bake in a moderate oven (350 F.) for 20 minutes; then ring top of soufflé with the reserved chopped broccoli.  Bake for an additional 15 minutes or till knife inserted halfway between center and edge comes out clean.  Serve Souffle topped with Mushroom-Pimiento Sauce.  Makes 4 to 6 servings.


    Mushroom-Pimiento Sauce:

    1 pint sliced fresh mushrooms or 1 6-oz. can broiled sliced mushrooms, drained

    4 T. butter or margarine, melted

    2 T. all-purpose flour

    Dash each salt and pepper

    1 c. water

    1 chicken bouillon cube

    1 T. chopped pimiento


                Lightly brown mushrooms in butter.  Blend in flour, salt, and pepper.  Add water and bouillon cube; cook and stir till sauce is boiling.  Stir in pimiento; cook 1 to 2 minutes longer.



    Recipes from Everybody Loves My Kitchen Best!

    Everybody Loves My Kitchen Best!

    Margaret D. Clark