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Cheese Souffle Recipe
6 TBS margarine or butter
6 TBS Flour
1 tsp salt
1/2 tsp paprika
1/8 tsp cayenne
1 1/2 cups milk, heated
1 1/2 cups cheddar cheese (6 oz), grated
6 eggs, separated
1/4 tsp cream of tartar
Grease and flour a 2 quart casserole or 9x13" pan. Preheat oven to 325°F.
Melt margarine, add flour, cook until bubbly. Add hot milk all at once. Cook, stirring constantly until thick.
Add cheese and seasonings, stir until blended. Beat yolks until thick and lemon colored. Temper the yolks with a little white sauce. Fold into hot white sauce. Wash beaters.
Beat egg whites and cream of tartar until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold lightened yolk mixture into remainder of whites.
Pour into casserole. Cut into mixture with a spoon all around perimeter 1" from edge. Place in pan of water (1/3-1/2 way up side of casserole) in oven. Bake 55 minutes. Knife in center should come out clean.
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