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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHEESE SOUFFLE Recipe

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This recipe for CHEESE SOUFFLE is from DERSHIMER FAMILY RECIPES From the Kitchen of Marjorie Dershimer, 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:  
5 or 6 slices bread
1/2 lb. Wisconsin sharp cheddar cheese
4 eggs
1 tsp. dry mustard
pinch of salt
1-1/2 c. milk
Directions:
Directions:
Remove crusts, butter bread, and grate cheese. Cube bread. Alternate layers of bread and cheese in buttered 2 qt. pyrex dish. Beat eggs until light (use electric beater) with milk and seasonings. Pour over bread. Let stand several hours or overnight. Bake one hour at 300º.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
For 8 Servings, double recipe and bake in 13"x 9"x 2" pan (3 qt. pyrex dish). Use 7 slices bread, 7 eggs, 2-1/2 c. milk for this size pan.

 

 

 

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