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Cheese Souffle Recipe

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This recipe for Cheese Souffle, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb Kraft Canadian Pasteurized Process Cheese
1/4 c butter or Kraft's Parkay Margarine
1/4 c flour
1 1/2 c milk
1 tsp salt
dash of cayenne
6 eggs

Directions:
Directions:
Slice the cheese. Make a sauce with the butter or margarine, flour, milk and seasonings. When thickened and smooth add the sliced cheese and stir until the cheese is melted. Remove from the heat and add the beaten yolks of the eggs and mix well. Slightly cool the mixture then pour it slowly onto the stiffly beaten whites of the eggs, cutting and folding the mixture thoroughly together. Pour into an ungreased 2 quart casserole. Run the tip of a teaspoon around in the mixture one inch in from the edge of the casserole, making a slight "track" or depression. This forms a "top hat" on the soufflé as it bakes and puffs up. Bake 1 1/4 hours in a slow oven 300ºF. Serve at once.

 

 

 

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