"The belly rules the mind."--Spanish Proverb

CHEESE SOUFFLE Recipe

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This recipe for CHEESE SOUFFLE, by , is from DERSHIMER FAMILY RECIPES From the Kitchen of Marjorie Dershimer, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 or 6 slices bread
1/2 lb. Wisconsin sharp cheddar cheese
4 eggs
1 tsp. dry mustard
pinch of salt
1-1/2 c. milk

Directions:
Directions:
Remove crusts, butter bread, and grate cheese. Cube bread. Alternate layers of bread and cheese in buttered 2 qt. pyrex dish. Beat eggs until light (use electric beater) with milk and seasonings. Pour over bread. Let stand several hours or overnight. Bake one hour at 300.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
For 8 Servings, double recipe and bake in 13"x 9"x 2" pan (3 qt. pyrex dish). Use 7 slices bread, 7 eggs, 2-1/2 c. milk for this size pan.

 

 

 

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