"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beer/Cheese Souffle Recipe

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This recipe for Beer/Cheese Souffle, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Boynton
Added: Saturday, October 10, 2009


1/2 stick butter (softened)
2 T Grey Poupon mustard
8 - 10 slices white bread (crust cut off)
4 large eggs, separated
3/4 c milk or half and half
1/2 lb cubed ham (cut into 1/2 inch cubes)
1/2 lb extra sharp cheddar cheese
1/2 c chopped sweet onion
1/2 c beer. Use a good beer. I use either Newcastle Brown or Sam Smith Nut Brown Ale
Cream of tartar
Salt, pepper to taste

Grease 1 1/2 - 2 qt souffle dish. Cream butter and mustard. Spread on bread, then cut into cubes. Beat egg yolks, milk, salt and pepper. Add bread, ham, cheese, onion, and stir together. Let stand 15 - 20 minutes. Add beer. Beat egg whites, add cream of tartar and fold into mixture. Bake 30 - 40 minutes at 350F. Serve immediately.




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