Cheese Souffle

prep time:: 30 null
total time:: 1 hr and 15 mins

Makes 6 servings

Maryanne

Light and yummy....

ingredients

1/4 lb butter
1/4 c flour
1 1/2 c milk
1/4 c grated Parmesan cheese
1/4 c American cheese
1 tsp salt
1/4 tsp dry mustard
6 eggs, separated (you will use whites to beat alone to fold into cheese mixture)

directions

Melt butter in saucepan over direct heat; remove from heat and stir in flour, gradually add milk and return to heat. Stir constantly until mixture thickens and add cheese and seasonings, stirring until the cheese is melted. Remove from heat. gradually stir in well beaten egg yolks. Fold into stiffly beaten egg whites. Blend carefully so that there are no large clumps of egg whites. Turn the mixture into a greased 1 1/2 qt. souffle dish. The unbaked mixture should come to within about 1/2“ of the top of the souffle dish. For a tall straight-sided souffle tie a 6” greased waxed paper collar around dish. Or you get a “high hat” look by creasing batter w/spoon one inch from dish edge, leaving off collar. bake in a 350 degree oven for 40-50 mins, or until done.

notes

Sarah made this back in the middle 70's when she first tried her hand at cooking; it was the only thing she made back then, but it was great! Now she's a great cook and baker. Good going Sarah!

Source: Maryanne