Crusty Ham Souffle
|Finely shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Canned sliced mushrooms||3 Ounce (1 Can)|
|Diced fully cooked ham||1 Cup (16 tbs)|
Melt 2 tablespoons butter; stir in 1/4 cup cheese, crumbs, and wheat germ.
Press onto sides and bottom of 1 1/2-quart souffle dish.
Melt remaining butter; stir in flour.
Stir in milk.
Cook and stir till bubbly.
Stir in remaining 1/2 cup cheese.
Remove from heat.
Beat egg yolks till thick and lemon-colored.
Slowly stir in milk mixture.
Drain mushrooms; fold with ham into yolk mixture.
Beat egg whites till stiff peaks form.
Fold in ham mixture.
Turn into prepared souffle dish.
Bake in 325° oven for 55 minutes.