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"No-Fail" Cheese Soufflé |
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Serves: 6
Print this Recipe
6 tablespoons margarine
2/3 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cups milk
1 1/2 cups sharp cheddar cheese shredded
1 teaspoon lemon juice fresh
Few drops of hot pepper sauce
6 eggs separated
Melt margarine in a medium saucepan; blend in flour, salt, and mustard. Cook, stirring constantly, for 2 minutes. Gradually add milk; cook until thick, stirring constantly. Add cheese, lemon juice, and hot pepper sauce, stirring until cheese melts. Remove from heat; blend in egg yolks, one at a time, beating well after each addition. Beat whites until stiff but not dry; fold into cheese mixture. Pour into an ungreased 1 1/2 -quart soufflé dish. Set in a pan with 1 inch boiling water. Bake in a preheated 350° F oven for 50 to 60 minutes (65 to 70 for high altitude). Soufflé is done when knife inserted halfway between center and edge comes out clean.
"No-Fail" Cheese Soufflé comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
"No-Fail" Cheese Soufflé
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