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Broccoli Soufflé

Serves: 8

   6 tablespoons butter or margarine
   1/3 cup flour
   2 cups milk
   3 cups shredded sharp processed american cheese
   6 eggs
   1/2 teaspoon cream of tartar
   Broccoli Sauce:
   1/4 cup chopped onions
   2 tablespoons butter or margarine
   2 tablespoons flour
   1 cube chicken bouillon
   1/2 cup boiling water
   1 cup milk
   1 (10-ounce) bag frozen chopped broccoli, thawed, cooked, drained

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Melt butter; blend in flour. Add milk; cook and stir until thick and bubbly. Remove from heat; add cheese and stir until melted. Separate eggs; beat yolk till thick and lemon-colored. Stir cheese mixture into yolks; cool. Beat egg whites with cream of tartar to stiff peaks. Fold yolk mixture into whites. Pour into 8 ungreased individual (1-cup) soufflé dishes. Cover with foil; label and freeze.

Before serving, set frozen soufflés in a shallow pan filled with 1/2" hot water. Bake at 300° F. about 1 1/4 hours or until a knife inserted off-center comes out clean.

Serve with Broccoli Sauce:
In a saucepan, sauté onion in butter until tender. Blend in flour until smooth. Dissolve chicken bouillon cube in boiling water. Add to flour mixture with milk. Cook and stir until thick and bubbly. Stir in cooked, drained broccoli. Heat through.

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