High Hat Cheese Souffle
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sharp process american cheese||1⁄2 Pound, thinly sliced|
|Egg whites||4 , beaten|
Melt butter; blend in the flour, salt and cayenne.
Add milk; cook quickly, stirring constantly, till mixture thickens and bubbles.
Add cheese; stir till cheese melts.
Remove mixture from heat.
Beat egg yolks till thick and lemon-colored.
Slowly add cheese mixture to egg yolks, stirring constantly.
Cool mixture slightly, then pour slowly into beaten egg whites, folding together thoroughly.
Pour mixture into ungreased l 1/2-quart souffle dish or casserole.
For a top hat (it puffs in the oven!) trace a circle through mixture 1 inch from edge and 1 inch deep.
Bake at 300° for 1 hour and 15 minutes or till knife comes out clean.