"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

"Egg Souffle" Recipe

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This recipe for "Egg Souffle", by , is from My Kitchen is CLOSED , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Hulsebus
Added: Monday, September 28, 2009


Cheddar/Swiss Cheese
Mushrooms/Green pepper/ onion

Buttered 9x13 cake pan

Must be made at least 12 hours ahead and refrigerated. (could bake and freeze too)

Remove crusts from 14 slices of bread and then butter bread. Place 7 slices butter side down in pan.
On top of bread place 1 pound bacon, or chick, turkey or ham , on top of meat place shredded cheddar or Swiss cheese - at least 1/2 pound. If you use bacon, fry and crumble it in pieces.

You may add mushrooms, green pepper and onion which I saute in bacon fat. Use what your family likes.

Place remaining bread slices, buttered side up on top.

Mix 6-1/2 cups milk, 8-10 eggs & salt, pepper
Pour on top slowly

Refrigerate for at least 12 hours - cover while refrigerating - uncover and bake at 350 - 1 hour or until done.

Personal Notes:
Personal Notes:
add little dried mustard, little cayenne pepper




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