Serves: 6
Total Calories: 457

1/3 cup margarine
3 tablespoons flour
3/4 cup milk
3/4 cup Parmesan cheese grated
1/2 cup sharp cheddar cheese grated
Hot pepper sauce to taste
4 eggs separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
* Part two.
1 1/2 cups ham minced
1/2 cup Swiss cheese grated natural
1/4 cup mayonnaise real
2 teaspoons mustard prepared
1/4 cup onion minced
1/4 cup green bell pepper minced
1/4 cup sharp cheddar cheese grated

Grease a 15 x 10 x 1-inch jelly roll pan using solid vegetable shortening. Line with foil and grease again dust evenly with flour. Melt margarine in a saucepan and add flour stir for 3 minutes. Add milk continue to cook, stirring, until thick. Add 1/2 cup Parmesan cheese and 1/2 cup Cheddar cheese stir until melted. Remove from heat. Add hot pepper sauce. Beat yolks until thick and lemon-colored beat into cheese mixture. Beat whites with salt and cream of tartar until stiff peaks form when beater is raised (do not beat until dry). Fold 1/3 of the whites into cheese mixture to lighten. Fold in remaining whites until just combined. Spread mixture into prepared jelly roll pan. Bake in a preheated 350° F oven for 15 minutes or until surface is golden and firm when pressed with a finger. With spatula, loosen edges of baked soufflé invert on a sheet of greased foil sprinkled with remaining 1/4 cup Parmesan cheese. Peel off foil from baked soufflé. Prepare the following filling.

Filling:
*Combine ham, Swiss cheese, mayonnaise, mustard, onion, and green pepper. Spread surface of soufflé evenly with ham-cheese filling. Roll up like a jelly roll with aid of foil. Place soufflé roll seam side down on a greased cookie sheet. Sprinkle with grated Cheddar cheese. Preheat oven broiler and broil 5 inches from heat until cheese is melted, about 4 minutes. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 457
Calories from Fat: 250

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