1/4 c. flour
1/4 tsp. salt
Dash of pepper
1/2 c. mayonnaise
1/4 c. milk
1 1/2 c. finely chopped, cooked vegetables
4 egg whites

(Such as carrots, green beans, green pepper, corn - combination is best).

Gently stir flour, salt and pepper into mayonnaise. Do not over mix. Stir in milk slowly, then stir in vegetables. Beat egg whites until stiff. Gently fold into mayonnaise mixture until thoroughly blended. Pour into greased 1 1/2 quart souffle dish (or round casserole). Bake in 325 degree oven for 40 minutes or until a knife inserted in center comes out clean. Serve at once: but if that is not possible, keep warm in oven.