Cheese souffle #2
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Cheese souffle #2
  Cheese    Eggs    Souffles  
Last updated 6/12/2012 1:13:03 AM. Recipe ID 41296. Report a problem with this recipe.
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      Title: Cheese souffle #2
 Categories: Eggs
      Yield: 6 Servings
 
    1/4 c  Butter or margarine
    1/4 c  Flour
    1/2 c  Milk
    3/4 lb Shredded cheddar cheese
      6    Eggs; separated
      2 tb Worcestershire sauce
      1 ts Salt; I usually leave it out
           -since the w. sauce adds
           -enough sodium for me!
 
  From: monet@u.washington.edu (Diana Smith)
  
  Date: 14 Apr 1994 17:37:00 -0400
  
  In saucepan, melt butter, blend in four, gradually add milk, stirring
  until smooth.  Sook & stir until thickened; add cheese (& salt), the
  W.  sauce. When cheese is melted, remove from heat & cool.  In a
  large bowl beat the egg yolks, gradually stir in cheese sauce. In
  separate bowl beat egg white until they stand in soft peaks. Gently
  fold into cheese mixture. Turn into a 2-quart, straight sided
  casserole or souffle dish. Place in a pan in 1" of hot water. Bake in
  preheated oven 1 hour at 325 degrees (this depends a lot on your oven
  - take a look at it at 45 mins.)
  
  REC.FOOD.RECIPES ARCHIVES
  
  /EGGS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 41296 (Apr 03, 2005)

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