"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Mom's Souffle Recipe

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This recipe for Mom's Souffle, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leticia Caraveo
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. elbow pasta, cooked and chopped
1 c. heavy cream
1 c. day-old bread, cubed
c. melted butter
1 c. pimento, chopped
1 tbsp. parsley, finely chopped
1 tsp. onion juice
1 tsp. salt
1 c. mozzarella cheese, shredded
3 eggs, separated

Directions:
Directions:
Scald the cream and put over the bread. Beat the three yolks and mix with butter, pimento, parsley, salt, pepper, and cheese. Beat the whites stiff and fold them with the rest of the ingredients. Pour in a well-greased souffle dish and bake over a pan with water for one hour at 400 .

Number Of Servings:
Number Of Servings:
8 - 10 servings
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
I have used a bundt cake baking dish instead of the souffle dish. When you turn it onto a platter, it really looks great.

 

 

 

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