Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Swiss Cheese And Ham Souffle
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- #87234
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup butter
1/4 cup flour
1 cup milk
1 1/4 cup shredded Swiss cheese
1 tablespoon fresh chives, chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
4 eggs, separated
1 cup chopped ham
directions
Preheat Convection oven to 350 degrees F.
Melt butter over low heat, stir in flour and cook 2 minutes. Add milk and increase to medium high and cook until bubbly and thickened, stirring with whisk. Reduce to low heat, stir in swiss cheese, chives, worcestershire sauce and hot pepper sauce. Stir until cheese melts. Remove from heat and blend in egg yolks, one at a time. Stir in ham.
In large bowl beat egg whites until stiff, and peaks form. Gently fold cheese mix into egg whites. Pour into greased 8 c. souffle dish. Bake on convection at 350 degrees F for 30 - 35 minutes until well browned and firm. Serve immediately.
added by
buckyt
nutrition data
Nutritional data has not been calculated yet.
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