CORN AND CHEESE SOUFFLE|
2 Tbsp. butter
3 Tbsp. flour
1 c. milk
pinch of salt and pepper
3 eggs, separated
1 can whole kernel corn, do
1/2 c. grated sharp cheese
Beat egg whites; fold in corn and cheese. Add salt and
pepper. Beat yolks; fold in. Mix butter, flour and milk.
Gently fold into mixture. Use well greased 1 1/2 quart casse-
role; gently pour mixture in. Set dish in pan of hot water.
Bake at 350 degrees for one hour until brown and crusty. Serves 6 to
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