Calendula souffle
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Calendula souffle
  Eggs    Souffles  
Last updated 6/12/2012 1:11:56 AM. Recipe ID 39653. Report a problem with this recipe.
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      Title: Calendula souffle
 Categories: Eggs
      Yield: 4 Servings
 
      1 tb Butter
      2 tb Parmesan cheese
      6    Eggs
    1/2 c  Half and half (that's half
           -milk; half cream for the
           -non-Americans)
    1/4 c  Grated Parmesan
      1 ts Prepared mustard
    1/2 ts Salt
    1/2 ts Cayenne
      1 ds Nutmeg
    1/2 lb Sharp Cheddar; cut into
           -small pieces
     10 oz Cream cheese; cut into small
           -pieces
    1/2 c  Calendula petals
 
  From: arielle@bonkers.taronga.com (Stephanie da Silva)
  
  Date: Sat, 22 Apr 1995 11:28:04 GMT Spread butter inside a 5 cup
  souffle dish.  Sprinkle with the 2 tablespoons Parmesan.
  
  Beat eggs, 1/4 cup Parmesan, half and half, mustard, salt, cayenne and
  nutmeg in a blender until smooth.  While motor is still running, add
  Cheddar piece by piece, then the cream cheese. Pour into prepared
  dish and stir in calendula petals.
  
  Bake for 45 to 50 minutes at 375F, or until top is golden brown and
  slightly cracked. Serve immediately, garnishing with more calendula
  blossoms.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /MISC
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 39653 (Apr 03, 2005)

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