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High Hat Cheese Souffle (from the 1963 Better Homes & Gardens Lunches and Brunches cookbook) Recipe

4.8 stars - based on 3 votes
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This recipe for High Hat Cheese Souffle (from the 1963 Better Homes & Gardens Lunches and Brunches cookbook) is from 25 years of Allen Family Meals, 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:  
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp salt
Dash cayenne
1 cup milk
1/2 pound sharp cheddar cheese, grated or thinly sliced
4 egg yolks
4 stiff-beaten egg whites
Directions:
Directions:
Melt butter; blend in the flour, salt and cayenne. Add milk; cook quickly, stirring constantly, till mixture thickens and bubbles. Add cheese; stir until cheese melts. Remove mixture from heat.
Beat egg yolks till thick and lemon-colored. Slowly add cheese mixture to egg yolks, stirring constantly. Cool mixture slightly, then pour slowly into beaten egg whites, folding together thoroughly.
Pour mixture into an UNgreased 1 1/2 quart soufflé dish or casserole. For a top hat (it puffs in the oven), trace a circle through mixture 1 inch from edge and 1 inch deep. Bake at 300ºF for 1 hour and 15 minutes or till knife comes out clean.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Prep: 30 minutes
Personal Notes:
Personal Notes:
This was one of Cindy Davis Taylor's favorite recipes growing up. We still serve it when she come to visit.

 

 

 

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