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Country Cheese Souffle
Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 5 Preparation Time :0:15
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter or margarine
2 tablespoons all-purpose flour
2 cups skim milk -- at room temperature
8 ounces extra sharp cheddar cheese -- grated
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
2 eggs -- beaten
6 slices white or sourdough bread -- cubed
Preheat the oven to 375 degrees. Butter the bottom and sides of an oven-proof
casserole dish, and add the bread cubes. Heat butter in a saucepan over low
heat, until it bubbles. Add flour and stir into a paste. Cook, stirring
often, for about 3 minutes, until the flour is cooked and it begins to brown
at the edges (careful, it burns easily-if it burns, start over. You'll never
get the burn taste out). Add the milk, stirring constantly until it becomes a
smooth, creamy sauce. Add 6 oz. of the cheese, stirring to blend. Add the
Worcestershire sauce and pepper, and more milk if it is too thick. Pour a
little of the cheese sauce into the beaten eggs and stir to blend. Then pour
the mixture back into the cheese sauce and blend. Pour over bread cubes.
Sprinkle the remaining cheese over the top and bake for 30 - 35 minutes, until
the top is golden brown.
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NOTES : Italian sausage or ham taste terrific in this souffle. Sprinkle over
bread before you add the cheese sauce. Yield: 5 servings.
Posted to Fabfood 1/99
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