"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Egg Soufflé Recipe

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This recipe for Egg Soufflé, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Kleinman
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter (melted)
White Bread (crusts cut off)
8 eggs
2 cups milk
Salt and pepper to taste
8-10 ounces cheddar cheese (grated)

Directions:
Directions:
Melt butter in casserole dish. Add enough white bread (cubed) to fill bottom of casserole. Cover with cheese. Separate eggs. Beat whites until stiff (this is the really secret part that my mom wouldn’t tell people). Beat yolks with milk, salt and pepper. Fold whites into yolk and pour on top of cheese. Bake at 350 degrees for 45 minutes.

Personal Notes:
Personal Notes:
From Betsy's mother Charlene Bassman Gerson

 

 

 

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