Quick Recipes and Easy

Sunday Souffle

Meat is not always my first choice for the protein part of a meal. Eggs and cheese are high in protein and excellent for you. One of my favorite ways to incorporate them into dinner as opposed to serving them at breakfast, is to make a puffy cheese souffle that they will question for again. A souffle is simple to make if steps for making it are followed exactly.

To make my favorite souffle I start by making a white sauce. I melt 1/4-cup of butter in a double boiler. To that I add 1/4-cup of flour and 1/2-teaspoon of salt. When that is blended together I gradually add 1-cup of cold milk and stir the mixture until it is thick and smooth. Stirring is vital to prevent lumps. When the mixture is thick and smooth add 1/2-pound of sharp shredded cheddar cheese. Stir it in well.

Next I separate 6 eggs. I beat the egg yolks well and temper them with a small of the hot sauce and then add them all to the rest of the sauce. Place the mixture back on the hot water to keep it hot. I beat the 6 egg whites until they are stiff but not dry. Then I fold the egg whites into the cheese sauce with a spatula. Last I pour the mixture into an UN-GREASED 2-quart casserole dish. I take my spatula and trace a circle through the mixture 1-inch from the edge to make a perfect crown.

I bake the souffle in a 325-degree oven for exactly 1-hour and 15-minutes. DO NOT OPEN the oven door while the souffle is baking. Leave it alone for the entire baking time. If the oven door is opened before the end of baking time, the souffle will fall flat. Serve the souffle while it is still puffy and warm from the oven. I serve it with steamed asparagus and fresh sliced tomatoes. What a tasty change of pace.

Everything I write about is from personal observation and life experiences. I like to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website pothaven.com pothaven.com was made because of my interest in quality cookware and cooking.



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