Peanut Butter and Cheese Souffle

INGREDIENTS

INSTRUCTIONS

Please stop laughing. You paid plenty for this book and I didn't write it
for laughs! This dish is really very good and the flavor of cheese and
peanuts is not new in American cuisine. Thomas Jefferson was very fond of
this sort of thing, I'm sure. Read the hints first. Souffl.s are actually
very easy.
In a saucepan melt the butter and stir in the flour. Cook for just a few
minutes. Remove from heat. Stir in the hot milk, using a wire whisk, and
return the pan to the heat. Stir until thickened. Add the salt, cayenne,
nutmeg, and peanut butter. Stir until all ingredients are well
incorporated. Remove from heat.
Stir in the egg yolks using the whisk. Stir in the cheese with a rubber
spatula and set aside to cool for a few minutes.
Beat the egg whites, along with the cream of tartar, until they are stiff
and form nice peaks. Very gently, very gently (No, this is not a typo) very
gently, fold the cheese sauce into the egg whites. Place in a 1-1/2- to
2-quart souffl. dish and bake for 25-30 minutes at 375°. Serve a minute
ago!
Serve as a luncheon dish or as a first course. HINT: RULES FOR A GOOD
SOUFFL.
1. Have the eggs at room temperature.
2. Be sure the sauce is not too hot when you blend in the
flavoring ingredients.
3. Fold in the egg whites; don't stir them in. Folding means
that you use a rubber spatula to gently roll the batter
over the egg whites in a circular or folding motion. You
don't want the egg whites to collapse.
4. Be prepared to serve it the minute it comes from the oven.
Souffl.s fall like two-year-old children...all the time.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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