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1/2 cup butter 1/2 cup all-purpose flour 2 cups milk 1/2 teaspoon salt Dash of Tabasco or dash of cayenne pepper 2 cups sharp Cheddar cheese, grated 6 eggs, separated 1 1/2 teaspoons dry mustard Preheat oven 375 degrees. Grease a 2-quart souffle dish*. Melt butter over medium heat in a double boiler. Stir in flour and cook for a minute, then gradually add milk and stir constantly until mixture is smooth and thickened. Add the salt and Tabasco sauce. Remove from heat, add the cheese, and stir until cheese is melted, returning to heat, if necessary. Beat egg yolks until they are light and fluffy and add, stirring constantly. Add the mustard and allow to cool completely. Beat egg whites until they hold stiff peaks, then gently fold the cheese mixture into egg whites. Pour into prepared dish and bake at 375 degrees for 15 minutes, then reduce heat to 300 degrees and continue baking for 40-50 minutes. Serve at once. *If an especially high souffle is desired, tie a 2-inch collar of well-buttered parchment paper around the top of the dish. Yield: 4-6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |