Creamy And Delicious Cheese Souffle
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs) (undiluted)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Sharp cheddar cheese||4 Ounce, grated|
|Eggs||6 , separated|
|Cream of tartar||1 Teaspoon|
Blend flour, salt, mustard and paprika in 1 1/2-quart casserole.
Add evaporated milk and pepper sauce.
MICROWAVE 3 to 4 MINUTES on HIGH, or until thickened, stirring after 2 minutes, then every 30 seconds.
Stir until melted.
If necessary, MICROWAVE 1 to 2 MINUTES on HIGH until cheese melts, stirring every minute.
Beat egg whites with cream of tartar until stiff but not dry.
Beat egg yolks until thick and lemon colored.
Slowly pour cheese mixture over beaten egg yolks, beating constantly until well combined.
Spoon mixture over egg whites.
Fold gently until just blended.
Turn into ungreased 2-quart souffle dish.
MICROWAVE 20 to 30 MINUTES on '3', or until top is dry, rotating dish every 10 minutes.