Hot Peppery Cheese Souffle
|Butter/Margarine, fat / salad oil||4 Tablespoon|
|Bottled milk/3/4 cup evaporated milk and 3/4 cup water||1 1⁄2 Cup (24 tbs), heated|
|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.