Cheese Souffle
I know that this is an old/old-fashioned recipe, but it is good.
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper
1/4 tsp dry mustard
2/3 cup milk
2/3 cup shredded sharp cheddar cheese
2 egg yolks - well beaten
2 egg whites
1/4 tsp cream of tartar
Preheat oven to 350 degrees. In heavy saucepan - melt butter, blend in flour, salt, pepper, cayenne pepper, and dry mustard. Cook over low heat till smooth and bubbly. Remove from heat and add milk. Bring to boil and cook 1 minute. Stir in cheese. Remove from heat and stir in egg yolks. Set aside. Beat egg whites with cream of tartar till stiff. Fold in the cheese mixture. Pour into an ungreased 1 quart baking dish with straight sides. (For a “high hat” souffle, make a groove in the souffle mix about 1 inch from the edge) Set dish into a pan of hot water (water should be about 1 inch deep). Bake at 350 degrees for 50 to 55 minutes until puffed and golden brown. Serve immediately.