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

Mock Cheese Soufflé Recipe

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This recipe for Mock Cheese Soufflé, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Käline Goodrich: LMS, Hermon Elementary & Hermon Middle - Hermon, ME
Added: Wednesday, August 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 slices bread
1 lb. sharp cheddar, grated
3 eggs, lightly beaten
2 c. milk (1 & 1/2% is ok)
1/4 c. melted butter (~ butter substitute)
Salt & pepper to taste
Paprika

Directions:
Directions:
Note: Make this in TWO moderate sized baking dishes in order to maximize the crusty, cheesy part around the edges.
Tear bread into modest-sized pieces and put a layer of torn pieces on the bottom on each baking dish. Top with a layer of grated cheese. Add another layer of torn bread pieces. Top with another layer of grated cheese.
Mix together the lightly beaten eggs, the milk, the salt & the pepper and pour all over the cheese/bread combination. Trickle the melted butter or butter substitute (I use "I Can’t Believe It's Not Butter") over everything and sprinkle the top with paprika. Refrigerate for at least an hour up to overnight. Take out of the refrigerator 10 or 15 minutes before baking, uncovered, for about an hour at 350 degrees; it should be lovely and brown all over and crunchy brown at the edges. Let stand for a few minutes before serving.

Personal Notes:
Personal Notes:
This is delicious and easy, although it does take some preplanning.

 

 

 

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