| 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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