2 ounces Parmesan cheese, sliced and grated   
6 ounces Sharp Cheddar cheese, finely grated                                   
1½ cups milk
1/3 cup all-purpose flour
1 tablespoon dry mustard
1 small onion (optional)
 6 eggs, separated
1/3 cup butter
¼  teaspoon cream oftartar

Thisis a recipe from the Sunbeam Food Processor Cookbook which came with our firstfood processor..  Easily adapted to a kitchen with no food processor. Just use your regular cheese shredding methods, mixer, blender, whatever.  

Withsteel cutting blade in place, process Parmesan cheese until finely powdered.
Butter a 2-1/2 quart soufflé dish or casserole. Dust with the powdered Parmesancheese. Set dish aside. (Remainder of Parmesan goes into soufflé mixture. See below.)
Finely shred the Cheddar cheese in the food processor with the shredding disc.Remove and set aside. If using the onion, chop it in the food processor with the steelcutting blade, then sauté the onion in butter in a medium saucepan for 5 minutes.(If omitting onion, melt butter, then proceed.)
Stir in the flourand dry mustard. Cook and stir until smooth and bubbly. 
Add the milk all atonce. Cook and stir over medium-high heat until the mixture comes to a boil andis smooth and thick. Remove the saucepan from the heat. 
Stir in the reservedCheddar and Parmesan cheeses; stir until melted.
With the plastic mixing blade in place, beat the egg yolks in the mixingcontainer until thick and lemon-colored. Stir a small amount of the hot cheesemixture into the yolks. Return the yolk mixture to the saucepan and blend. Usinga mixer, beat the egg whites and cream of tartar in a mixing bowl until stiffbut not dry, just until whites no longer slip when bowl is tilted. Gently foldthe yolk mixture into the whites. Pour the egg mixture into the prepared bakingdish.
Holding a spoon upright, gently make a ring 1-inch deep and 1-inch from the sideof the dish. Bake the soufflé in a preheated 350°F. oven 35-40 minutes oruntil puffy and delicately browned; soufflé should only shake slightly when theoven rack is gently moved back and forth. Serve it immediately. 

This recipe has been kitchen tested.  Folks tend to shy away fromsoufflés, unfortunately, since they are really fairly easy to make successfully.. (Click here for printer friendly version of thisrecipe.)


You can find this and related recipe(s) by tapping here on the Home Cookin’ index.


                                                                   back Back Home

Copyright © 1999-2003  S.H. Klock/ The Recipe Reader / at Home Cookin’
For personal use only.  All rights reserved.   Terms of use.