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Ham-And-Cheese Souffle

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Ingredients
  Butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Shredded swiss cheese 1 Cup (16 tbs) (4 ounces)
  Caraway seeds 1⁄2 Teaspoon
  Ham 1 Cup (16 tbs), ground
  Eggs 6 , separated
Directions

1 Melt butter or margarine in a medium-size saucepan; stir in flour, mustard and salt; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute.
2 Stir in cheese until melted, caraway seeds and ham; let cool while beating eggs
3 Beat egg whites just until they form soft peaks in a large bowl.
Beat egg yolks until creamy-thick in a second large bowl; blend in cooled cheese sauce.
Stir in about 1 cup of the beaten egg whites until blended, then fold in remaining until no streaks of white remain.
Pour into an ungreased 8-cup souffle or straight-side baking dish.
Gently cut a deep circle in mixture about 1 inch in from edge with a rubber spatula (This gives souffle its double-puffed top.)
4 Bake in moderate oven (350°) 45 minutes, or until puffy-firm and golden on top.
Serve at once.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Everyday
Servings: 
6

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