It is really nice to be able to use eggs with abandon.
A bit ago I decided I wanted souffle.
I adore souffle and so I made one.
It was a classic cheese souffle - nothing fancy but oh, so delicious!
Cheese Souffle - this is straight out of the Betty Crocker Cookbook I received as a shower present 31 years ago. I still refer to it for basic recipes. My copy is the ringbound version and it is a royal mess; several well used pages are torn and stained and the cover is barely readable any longer.
1/4 cup margarine or butter (I used butter)
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp dry mustard
dash of cayenne
1 cup milk (I used goat's milk)
1 cup shredded Cheddar cheese
3 eggs, separated
1/4 tsp cream of tartar
Heat oven to 350°.
Butter a 4 cup souffle dish or 1 quart cassarole. Make a 4" band of aluminum foil 2" longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
Heat butter (or margarine) in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
Carefully pour into souffle dish. Cook uncovered until knife inserted halfway between center and edge comes out clean - (WHAT?! Obviously I did not read this as I have made many souffles and just watched them through the glass until they were done. I have a souffle sense. I would think if one stuck a knife in them they would fall. Egads!) 50 - 60 minutes. Mine took 50.
Serve immediately.
There is nothing scary about making a souffle. You just have to whip the life
6 comments:
This is so neat. Looks yummy. I have never attempted a souffle, partial because I'm afraid I will be the only one who eats it.
hahaha...those stupid chickens sure are coming through! i love eggs almost every way except i don't like souffles. they always taste too "eggy" for me. go figure! love the betty crocker cookbook!
I don't think I have ever eaten a souffle. ARe they eggy like Jaz says??
I have an old Betty Crocker cookbook too--it's glorious. Anything you want is in that thing!
I think I have the same B. Crocker book that since I went to college. I still refer to mine which is held together with tape. The one my Mom had when I was growing up came out the same year I was born 1957. All of us kids fought over who would inherit it. When they came out with a reprint for the 50th anniversary a few years ago one of my sisters gave each of us one for Christmas. It was a nice gift, but it was lacking all the stains, notes & bits of cookie dough that had become glued to it during the fifty years Mom had used it.
Of all the zillions of dishes I own, I still do not have a souffle casserole & have never tried making one. I'll have to give it a try.
I too have that Betty Crocker cookbook! I use it all the time for basics as well. That reminds me that I haven't made a souffle in ages. Must get on that!
Ahhh I love that a gift given is still being used and loved!
I must admit they scare me I've always wanted to make one but I'm so worried with the boys and their not so light feet and well just this crazy household that it would not fall. LOL
Looks amazing!
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