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CHEESE SOUFFLE

4 eggs
1/4 small onion, chopped
1 1/2 c. grated Cheddar cheese
2 Tbsp. butter
3 Tbsp. flour
1 c. milk
1/4 tsp. dry mustard
1 tsp. salt

Melt butter. Stir in flour. Gradually add milk. Cook,
stirring constantly until mixture thickens. Add cheese and
onions, mustard and salt. Stir until cheese has melted. Stir
beaten egg yolks into sauce and remove from heat. Beat egg
whites until stiff, sharp peaks form. Gently stir cheese
mixture into beaten egg whites. Pour into ungreased 1 1/2
quart souffle dish. Bake 1 hour in 300 degrees oven or in microwave
on Defrost for 20 to 30 minutes.

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