SC - Reuses for leftover worms

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 CURRIED VER DE TERRE AND PEA
                   SOUFFLE

  In a saucepan heat one cup of milk and stir in 1/4 cup
  of grated fresh coconut and 1/2 teaspoon brown sugar.
  Let the mixture cool. In 1/4 cup butter sauce saute
  lightly one small onion, grated. Add one clove of
  chopped garlic and cook. Stir in 1 1/2 teaspoons curry
  powder and gradually add the coconut mixture. Cook
  the entire mixture for about 10 minutes more, then add
  3 tablespoons flour mix to a paste with milk. Cook five
  more minutes, and allow to cool slightly. In another pan
  beat 4 egg yolks well and add curry sauce gradually
  while stirring. Mix in one cup of drained small cooked
  peas and one cup of prepared ver de terre cut in 1/2
  inch lengths. Fold in 4 stiffly beaten egg whites, and
  season with salt and pepper. Turn mixture into a
  buttered souffle dish and bake souffle in a 375° oven
  for 40 minutes.
 -George H. Lewis, Stockton, Cal. 

Ras