We have created on our understanding a big man and a small God: a strong and able man choosing his destiny and weak God who does not determine but simply waits on man. In fact, we have a very frustrated God. He wrings His hands waiting for capricious man to decide for Him. He begs a little – but not too much, for then He would overpower man’s will. He is sovereign, but sovereign over what? Certainly nothing to do with man’s will. The weather maybe. If salvation is determined by man's believing alone, then God is not sovereign, but man is.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Swiss	Vegetables	6	Servings

INGREDIENTS

2	tb	Unsalted butter
1/4	c	Flour
1 1/2	c	Milk
3	tb	Tomato paste
1	c	Swiss cheese, grated
3	tb	Parmesan cheese, grated
		Cayenne pepper to taste
3	lg	Eggs, separated
1	tb	Medium dry sherry

INSTRUCTIONS

In a saucepan, melt the butter over low heat.  Stir in flour and cook the
roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded,
in a stream, whisking vigorously, until the mixture is thick and smooth.
Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and
Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have
melted.
Remove from heat and whisk in the egg yolks, one at a time, beating well
after each addition. Transfer the mixture to a bowl, and let it cool.
In a bowl, with an electric mixer, beat the egg whites with a pinch of salt
until they hold soft peaks.  Add the Sherry and beat to stiff peaks. Fold
the egg white mixture into the cheese mixture gently but thoroughly.
Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles
on a jelly roll pan in the middle of a preheated 400foven for 25-30
minutes, or until they are cooked through.
Serve immediately.
a 1942 Gourmet Mag. favorite.

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