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Hot Peppery Cheese Souffle

Western.Chefs's picture
  Butter/Margarine, fat / salad oil 4 Tablespoon
  Flour 4 Tablespoon
  Bottled milk/3/4 cup evaporated milk and 3/4 cup water 1 1⁄2 Cup (24 tbs), heated
  Salt 1 Teaspoon
  Cayenne pepper 1 Dash
  Processed american cheddar cheese 1⁄2 Pound, sliced (2 cups)
  Eggs 6 , separated

Melt butter in the top of a double boiler, add flour, and blend.
Add heated milk, salt, and cayenne.
Cook until smooth and thickened, stirring constantly.
Add the cheese and stir until cheese is melted.
Remove from heat, add beaten egg yolks, while stirring constantly, and mix well.
Slowly pour this mixture into the stiffly beaten egg whites, while mixing and blending carefully, but thoroughly.
Pour into 2 qt casserole.
Bake in a slow oven of 300°F for 1 1/4 hrs.
Serve at once.
If necessary, the butter may be omitted.
In this case, blend 6 tablesp ofthemilk with the flour in top of double boiler.
Then add rest of milk, put over boiling water.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2133 Calories from Fat 1481

% Daily Value*

Total Fat 166 g255%

Saturated Fat 93.8 g469%

Trans Fat 0 g

Cholesterol 1904.3 mg634.8%

Sodium 6659.4 mg277.5%

Total Carbohydrates 85 g28.3%

Dietary Fiber 1.7 g6.8%

Sugars 20.4 g

Protein 93 g186.4%

Vitamin A 68.7% Vitamin C 0.4%

Calcium 56.7% Iron 46.8%

*Based on a 2000 Calorie diet

Hot Peppery Cheese Souffle Recipe