In saucepan, melt butter, gradually stir in flour. Allow buter-flour
mixture to cook for a few minutes. Slowly stir in milk and cook until
thickened. Reduce heat and stir in rated cheese. When cheese is melted, add
3 beaten egg yolks, salt and paprika. Cook and stir for 1 minute. Cool.
Whip egg whites until fairly stiff, fold into cheese mixture. Place souffle
in an un ungreased 7 inch pan, in a 325° oven. After 10 minutes increase
heat to 350°. Bake until firm, about 30 minutes.
Source: Mountain Measures-Junior League of Charleston, WV ed. 1974
Recipe by: Dr. Ruth Ann Musick
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May
1, 1998
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