| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 1/2 | c | Milk |
| 3/4 | lb | Shredded cheddar cheese |
| 6 | Eggs; separated | |
| 2 | tb | Worcestershire sauce |
| 1 | ts | Salt; I usually leave it out since the w. sauce adds enough sodium for me! |
INSTRUCTIONS
From: monet@u.washington.edu (Diana Smith) Date: 14 Apr 1994 17:37:00 -0400 In saucepan, melt butter, blend in four, gradually add milk, stirring until smooth. Sook & stir until thickened; add cheese (& salt), the W. sauce. When cheese is melted, remove from heat & cool. In a large bowl beat the egg yolks, gradually stir in cheese sauce. In separate bowl beat egg white until they stand in soft peaks. Gently fold into cheese mixture. Turn into a 2-quart, straight sided casserole or souffle dish. Place in a pan in 1" of hot water. Bake in preheated oven 1 hour at 325 degrees (this depends a lot on your oven - take a look at it at 45 mins.) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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