INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish.
In a heavy-bottomed saucepan, bring the milk to a boil, being careful
not to allow it to scorch or boil over. Remove from the heat and
reserve. In a second saucepan, melt the butter over low heat. Add the
flour, stirring with a wooden spoon, until completely combined. Pour
1/3 of the milk into the butter mixture and, using a wire whisk,
incorporate it completely before adding the remaining milk. When all
of the milk has been added, continue cooking over low heat for 5
minutes. Add the cheese to the hot milk mixture, stirring carefully.
Do not let the mixture boil or the cheese will separate. Stir in the
jalapeno, salt and pepper and remove from heat. Let the liquid cool
for 5 minutes, add several tablespoons of liquid to the egg yolks and
stir together. Then add the yolks to the cheese and milk mixture
slowly, stirring with a wooden spoon. Transfer the mixture to a
mixing bowl and allow to cool completely before finishing the
souffle. In a mixing bowl, whisk the egg whites to stiff peaks. Fold
1/3 of the beaten whites into the cheese mixture and then carefully
fold in the remaining whites, being careful not to deflate the
whites. Pour the souffle mixture into the souffle dish and bake for
45 minutes. Serve immediately. This recipe yields 4 to 6 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B31 broadcast 01-25-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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