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

Cheese and Rice Souffle Recipe

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This recipe for Cheese and Rice Souffle is from Margaret Dorothea Landon Schoenherr, 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:  
Make a white sauce:
2 tablespoons margarine
3 tablespoons flour
3/4 cup milk

Add:
2 cups sharp cheese, shredded

Cook over low heat, stirring constantly, until cheese melts.

Add to cheese sauce:
4 egg yolks, slightly beaten (reserve whites)
1/2 teaspoon salt
dash pepper
1 cup cooked rice

Remove sauce from heat and pour into large bowl.

Beat until stiff, but no dry:
4 egg whites
Directions:
Directions:
Preheat oven to 350º.

Gently fold whites into cheese mixture. Turn into greased soufflé dish. To form crown, with spoon make shallow path about 1 inch in from edge all the way around. Bake 40 minutes and serve at once.
Number Of Servings:
Number Of Servings:
5

 

 

 

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