Cheese Souffle

Subject: Cheese Souffle Mon Nov 10, 2008 10:01 pm

Cheese Soufflé

3 cups Sharp Cheese shredded

9 large Eggs

6 tbsp Margarine

1/4 cup plus 2 tbsp Flour, all purpose

2-1/4 cups milk

1-1/2 tsp salt

3/8 tsp dry mustard

1/8 tsp cayenne pepper

1/8 tsp white pepper

Melt margarine in medium size sauce pan

Add flour and blend thoroughly

Add milk and bring to a boil

Boil 1 minute

Remove from heat and add salt, dry mustard, cayenne and white peppers and shredded cheese

Separate eggs into whites and yolks

Beat egg yolks until light in color and smooth

Stir 1/4 cup hot cheese mixture into beaten egg yolks, and then blend the remaining cheese mixture with egg yolks

Beat egg whites until stiff

Fold hot mixture into egg whites very slowly

Pour into a greased 8 x 11 baking pan or glass dish.

Place pan in a larger pan filled with water to a depth of 1 inch

Bake uncovered in a preheated 300F oven until a knife inserted in center comes out clean

Approximately 1 hour and 15 minutes

Serve topped with Cheese or Tomato Sauce as desired

Yield 6 to 8 servings