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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Beer/Cheese Souffle Recipe

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This recipe for Beer/Cheese Souffle is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350ºF. Serve immediately.

 

 

 

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