Peanut Butter And Cheese Souffle

We may often be baffled by the reality of the power of evil as it is manifest in our circumstances. Sometimes that power seems so overwhelming that we are unable to praise within the circumstances of our life. It is then that we do well to recall the words of the Apostle Paul. When writing amidst difficult circumstances to the Church at Ephesus he could say, ‘Giving thanks always for all things unto God.’ He had come to know that no matter what the source of the evil, if we are in Christ, and surrounded by Him as by an atmosphere, all evil has to pass through Him before it comes to us (Robert Norris).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	American	Eggs	4	Servings

INGREDIENTS

3 1/2	T	Butter
4 1/2	T	Flour
1 1/2	c	Milk
1/2	t	Salt
1	pn	Cayenne
1	pn	Fresh ground nutmeg
6	T	Creamy peanut butter
6		Egg yolks
1	c	Coarse-grated jack cheese
8		Egg whites
1/2	t	Cream of tartar

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.  Souffls
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  375Ã¸. Serve a
minute ago!  Serve as a luncheon dish or as a first course. HINT: RULES
FOR A GOOD  SOUFFL  Have the eggs at room temperature. 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.  Souffls
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 537 Calories From Fat: 338 Total Fat: 38.9g Cholesterol: 326.2mg Sodium: 926mg Potassium: 557.7mg Carbohydrates: 17.9g Fiber: 1.7g Sugar: 6.3g Protein: 30.8g