INGREDIENTS

INSTRUCTIONS

Melt the butter in a saucepan; stir in the flour and salt and cook
until the mixture begins to bubble. Add the mild and cook over low
hear, stirring constantly, until the mixture is thick. Remove from  the
heat and add the thawed orange juice concentrate. Mix weel and  set
aside to cool slightly.  Beat the egg yolks until they are thick and
lemon colored; add 3  tablespoons of the orange-flavored mixture and
mix well. Then add the  egg yolks to the orange mixture and stir until
thoroughly mixed.  Beat the egg whites until they just begin to stand
in peaks;  gradually add the sugar and continue to beat until they
stand in  glossy peaks. Carefully fold the egg whites into the yolk
orange mix.  Pour into a suitable unbuttered casserole dish. Bake in a
300 degree  F. oven for 1 1/4 hr. or until a table knife inserted in
the middle  comes out clean.  For the topping, drain the mandarin
oranges, reserving the juice. Add  enough water to the juice to make 1
cup. Mix, sugar and cornstarch  together thoroughly; stir into the
juice and water and mix until  smooth. Place in a saucepan over low
heat and add the thawed orange  juice concentrate. Cook over low heat
stirring constantly until  mixture is thickened. Remove from heat and
stir in the mandarin  orange sections. Take care not to break up the
oranges. Serve warm  over portions of the souffle... serves 6  Posted
to Recipe Archive - 02 Feb 97 by ted by: Knomura@hawaii.edu on  Feb 2,
9.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1852
Calories From Fat: 592
Total Fat: 67.3g
Cholesterol: 182.2mg
Sodium: 425.1mg
Potassium: 2091.5mg
Carbohydrates: 302.3g
Fiber: 3.2g
Sugar: 252.2g
Protein: 19g