| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese & eg, To post |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cheddar Cheese; grated |
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
c |
Evaporated Milk |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Make a cream sauce by melting butter, stirring in flour and adding milk
slowly, while simmering. Add cheese, well beaten egg yolks and salt. Cook
until Cheese melts and mixture is smooth. Cook before folding in stiffly
beaten egg whites. Pour into a 1 qt. souffle dish. Bake in moderate oven
(350) for 25 minutes.
Makes 4 servings.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
billspa@icanect.net
Recipe by: Mrs. J. J. Kenney
Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar
17, 1998
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