Golden Cheese Souffle
|Bacon slices||6 , diced|
|All purpose flour||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Liquid red pepper seasoning||3 Drop (adjust quantity as per taste)|
|Shredded muenster cheese||4 Ounce (1 cup)|
|Eggs||6 , separated|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1 Saute bacon until crisp in a small heavy saucepan; remove with a slotted spoon and drain on paper toweling.
Pour off all drippings, then measure 3 tablespoonfuls and return to pan.
2 Blend in flour, salt, and mustard; cook, stirring constantly, just until bubbly.
3 Stir in milk and liquid red pepper seasoning; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in cheese until melted; remove from heat.
Let mixture cool while beating eggs.
4 Beat egg whites just until they form soft peaks in a medium-size bowl.
Beat egg yolks until creamy-thick in a large bowl; blend in cooled cheese sauce, bacon, and parsley; fold in beaten egg whites until no streaks of white remain.
Pour into an ungreased 8-cup souffle or straight-side baking dish.
5 Bake in moderate oven (350Â°) 45 minutes, or until puffy-firm and golden brown on top.
Serve at once.