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"Hunger is the best sauce in the world."--Cervantes

Cheese Souffle Recipe

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This recipe for Cheese Souffle is from Bless Us O Lord , 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:  
Thick White Sauce:
1/4 c. Butter
1/4 c. Flour
1/4 t. Salt
1/8 t. Pepper
1 c. Milk






1 c. Thick White Sauce (Recipe below)
1/4 t. Dry Mustard
Dash Cayenne Pepper
1 c. Shredded Sharp Cheddar Cheese
3 Egg yolks, well beaten
3 Egg whites
1/4 t. Cream of Tarter









Directions:
Directions:
Thick White Sauce:
Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Makes 1 cup.

Heat oven to 350ºF. Prepare thick white sauce. Add mustard, pepper and cheese to hot white sauce and stir until cheese is melted. Remove from heat; stir approximately 1/4 c. (no need to measure, just guess) into the egg yolks. Stir the egg yolks until the cheese mixture is well blended. Add the egg yolk mixture to the remaining cheese mixture, stir until well blended. Beat egg whites and cream of tartar until stiff. Fold in cheese mixture. Pour into ungreased 1 1/2 qt. baking dish. Using a spoon, make a groove 1" from edge. Place the casserole in a square or oblong cake pan, fill the cake pan with water to about 1 inch from the top of the cake pan. Bake 50 to 60 minutes or until puffed and golden brown. Serve immediately. This recipe serves 4. It is difficult to double; I make two separate recipes instead of doubling the ingredients.


Personal Notes:
Personal Notes:
Cheese Souffle is one of the first dishes I prepared for Dave before we were married. It has always been a favorite. When Andy and Dan were teenagers we made 2 recipes so everyone could enjoy lots of souffle! Very good rewarmed.

 

 

 

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