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.
No-Fail Cheese Souffle
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- #75034
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 tablespoons margarine
2/3 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cup milk
1 1/2 cup sharp Cheddar cheese shredded
1 teaspoon fresh lemon juice
5 drops hot pepper sauce
6 eggs, separated
directions
Melt margarine in a medium saucepan, then blend in flour, salt, and mustard. Cook, stirring constantly, for 2 minutes.
Gradually add milk and cook until thick, stirring constantly. Add cheese, lemon juice, and hot pepper sauce, stirring until cheese melts.
Remove from heat and 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 souffle 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).
Souffle is done when knife inserted halfway between center and edge comes out clean.
added by
chefzr
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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