Tomato Cheese Souffle - cooking recipe

Ingredients

1 c. tomato juice
3 Tbsp. tapioca
1 c. grated Cheddar cheese
1/2 tsp. salt
a little pepper
1 Tbsp. butter
3 large eggs, separated

Preparation

Cook tomato juice and tapioca one minute, stirring constantly. Add cheese, seasonings and butter; stir until cheese is melted. Cool slightly.
Stir in well beaten egg yolks and fold in stiffly beaten egg whites.
Turn into greased casserole and place in pan of hot water.
Bake in a 350\u00b0 oven for 45 minutes, depending on depth of casserole.
A long shallow one will have a brown crusty top and requires less time.
Serve with green salad and French bread for lunch.