Recipe#10716

Title: Cheese Souffle 02

From: monet@u.washington.edu (Diana Smith) 
 Newsgroups: rec.food.recipes 
 Subject: Cheese souffle 
 Date: 14 Apr 1994 17:37:00 -0400 
 Message-ID: <2oehiv$8a4@news.u.washington.edu> 

1/4 c butter
 1/4 c flour
 1/2 c milk
 3/4 lb. (3 c.) shredded Cheddar cheese
 6 eggs, separated
 2 Tbs. Worcestershire sauce
 In saucepan, melt butter, blend in flour, gradually add milk,
 stirring until smooth.  Cook and stir until thickened, add cheese,
 the Worcestershire sauce.  When cheese is melted, remove from heat
 and cool.  In a large bowl beat the egg yolks, gradually stir in
 cheese sauce.
 In separate bowl beat egg white until they stand in soft peaks.
 Gently fold into cheese mixture.  Turn into a 2-quart, straight
 sided casserole or souffle dish.  Place in a pan in 1" of hot water.
 Bake in preheated oven 1 hour at 325 degrees (this depends a lot
 on your oven - take a look at it at 45 minutes).