1/3 cup butter
1/3 cup all-purpose flour
2 cups milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce
1-1/2 cups (6 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 Eggland's Best Eggs, separated
1/2 teaspoon cream of tartar
Directions
Melt butter in a medium saucepan. Stir in flour; cook for 1 minute or until bubbly. Gradually add milk, mustard, salt and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Remove from the heat and set aside.
In a small bowl, beat egg yolks until thick and lemon-colored, about 3-4 minutes. Stir in 1/3 cup cheese mixture. Return all to the saucepan stirring constantly; cook for 1-2 minutes longer. Cool completely, about 30-40 minutes.
In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into cheese mixture.
Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow pan. Pour warm water into larger pan to a depth of 1 in. Bake, uncovered, at 325° for 40-45 minutes or until tops are golden brown.
Serve immediately.And thoroughly ENJOY IT !
TOTAL TIME: Prep: 40 min. + cooling Bake: 40 min.
MAKES: 8 servings
Note: Souffles can be made ahead and frozen. Cover each dish or cup with foil and freeze. To bake, remove foil and place unthawed souffles in a shallow pan; add warm water to a depth of 1 in. Bake at 325° for 60-65 minutes or until tops are golden brown.
Thank you for 'Country Woman Mag.'
HAPPY HOLIDAYS !
Lydie Ometto &
INNERSEAYOGA.COM
