| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Cheese/eggs | 6 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 3 | tb | Parmesan cheese, grated |
| 6 | Eggs, separated | |
| 8 | oz | Cream cheese (soft) |
| 1 | c | Grated cheddar cheese |
| 1/2 | c | Sour cream |
| 3 | tb | Chopped pimento |
| 1 | tb | Chopped chives |
| 3/4 | ts | Dry mustard |
| 3/4 | lb | Canadian bacon, diced |
INSTRUCTIONS
Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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