Classic Cheese Souffle
List of Ingredients
4 tablespoons margarine, imitation
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/2 cups milk
2 cups cheddar cheese, shredded
6 eggs, separatedRecipe
Prepare cheese sauce: In a 2 quart saucepan over low heat, melt butter or margarine. Stir in flour, salt, and ground red pepper until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture thickens slightly. Stir in cheese; cook, stirring, just until cheese melts. Remove saucepan from heat. Mix in spinach and ham.
In a small bowl, beat egg yolks slightly; stir in small amount of hot cheese sauce. Gradually pour egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent lumping. Cool slightly.
Preheat oven to 325 degrees. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold cheese mixture, one-third at a time, into egg whites just until blended.
Pour mixture into ungreased 2 quart souffle dish. If desired, with back of spoon, make 1 inch deep indentation all around in souffle mixture about 1 inch from edge of dish (the center will rise higher than the edge, making a top-hat effect when the souffle is done). Bake 55 to 60 minutes, until knife inserted under top hat comes out clean. Serve immediately.
Makes 6 servings,
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