Cheese Souffles

Ingredients

• 1 cup thick white sauce
• 1/4 tsp. dry mustard
• Dash of cayenne pepper
• 1 cup shredded sharp cheese
• 3 egg yolks, well beaten
• 3 egg whites
• 1/4 tsp0 cream of tartar

Method

1. 1

   Heat oven to 350°.

2. 2

   To the thick white sauce, add mustard, pepper, and cheese.

3. 3

   Remove from heat and stir gradually into egg yolks.

4. 4

   Beat egg whites and cream of tartar until stiff, then fold into cheese mixture.

5. 5

   Pour into 6 ungreased custard cups and bake for 20-25 minutes until puffed and golden brown.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 35. The excerpt below is the record exactly as published.

Cheese Souffles Lamb Curry Girmen-Kei shier Ring Fruit Filled Pork Chops Shrimp Ernie Gumbo Roux Oriental Tuna Shrimp & Scallops Calobrese Tuna Fish Casserole Tuna Wiggle Casserole Shrimp Creole Deviled Crabs Shrimp Curry Skillet Stroganof Sandwiches Barbecued "Hamburg' Garden Gravy Beef- Noodle Casserole Beef Straganoff Veal in Sour Cream Ham Loaf Ham Loaf and Sauce Salmon Loaf Pressed Chicken Loaf Chicken Loaf Chili Spanish Rice Tacos Chili Casserole Enchiladas Tamale Casserole Bar-B-Q Hamburgers Bacon Rolls Hot Dogs-Week-End Style Southern Chicken Pot Pie Festive Chicken Cass, Bar-B-Q Chicken Raised Meat Balls Chicken Spaghetti Cauliflower Oriental Chicken Supreme Meat Loaf Dutch Meat Loaf Barbeque Sauce Hamburger Bean Ring One Dish Meal Spareribs & Sauerkraut Meat Rolls Beef & Potato Loaf Beef Pinwheels Mushroom Sauce Sweet & Sour Meatballs Italian Meat Balls Chop Suey Rice Cass, Beef Stew Baked Lasagne STUFFED CABBAGE ROLLS Irene Nettles 12 large cabbage leaves--Cover with boiling water and let stand until limp-“Drain--Cut out hard center of leaf--Mix 11/4 lb0 ground meat 1/2 tsp. pepper, 2 tsp9 salt, 1 cup cooked rice or 1/2 cup raw rice, 1 egg9 Grease pan with 2 Tbsp. cooking oil--Place equal portions of meat mixture in center of each leaf and roll up and place in pan — -Mix two 8 oz„ cans of tomato sauce, 1 Tbsp0 brown sugar, 1/4 cup water (if raw rice is used, use 1/2 cup water) , 1 Tbsp. vinegar--Pour over rolls and bake 1 hr. in 3.50° oven. CHEESE SOUFFLES 1 cup thick white sauce 1/4 tsp. dry mustard Dash of cayenne pepper 1 cup shredded sharp cheese 3 egg yolks, well beaten 3 egg whites 1/4 tsp0 cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.