Serves: 6
Total Calories: 382
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.
This "No-Fail" Cheese Soufflé recipe is from the Budget Cookbook. Download this Cookbook today.
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