lour four 10 oz. ovenproof souffle dishes or ramekins, shaking out
Melt cheese and butter in pan.
In large bowl, break bread. Beat egg yolks and the rest of the ingredients together with bread. Then add melted cheese and butter mixture.
Beat egg whites and fold into mixture.
Bake at 325\u00b0 for 40 minutes until browned. Serves 6.
This is important for your souffle to rise evenly.
Preheat
In a large bowl, combine the first nine ingredients. Beat egg yolks; stir into potato mixture. In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Transfer to a 2-qt. souffle dish coated with nonstick cooking spray. Bake, uncovered, at 375\u00b0 for 40 - 45 minutes or until golden. Serve immediately.
heeses.
Gradually add the egg yolks, stirring constantly.
Beat
Make a white sauce of melted butter, flour and milk.
Beat egg yolks until thick and lemon colored.
Add to the white sauce. Beat the egg whites until stiff, but not dry.
Fold into the white sauce-yolk mixture.
Bake in an ungreased casserole at 325\u00b0, starting with a cold oven, for 1 hour.
Remove immediately for eating or it will collapse.
Serves 4.
Mix one egg in at a time, than add cheese. Mix well
Melt butter.
Add flour and milk to make white sauce.
(I add 1/2 teaspoon mustard here.)
Cool.
Grate cheese.
Beat yolks to white sauce.
Add rice to white sauce.
Beat egg whites until very stiff.
Fold whites into mixture.
Pour into a 9 x 9 x 2-inch ungreased Pyrex dish or 1 1/2-quart souffle dish.
Bake 45 to 50 minutes in medium oven at 375\u00b0.
There will be a groove that forms 1-inch from the edge.
mall amount into egg yolks.
Gradually add egg mixture to remaining
elted butter.
Whip the egg whites in a bowl until
Boil potatoes with salt and pepper.
Broil onion.
Drain potatoes and onion.
Add butter, cream cheese, egg, chives and bacon bits.
Pour into casserole dish.
Top with grated Cheddar cheese.
Sprinkle Parmesan cheese over and bake at 350\u00b0 for 35 to 40 minutes.
ubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of
Mix egg and milk; add salt and dry mustard.
Butter bread, remove crusts and cube.
Toss together with cheese.
Place bread and cheese in 9 x 13-inch greased pan.
Pour egg-milk mixture over.
Let stand overnight.
Bake at 350\u00b0 for 1 hour.
ith salt and pepper. Beat egg yolks until thick and lemon
Cook grits and water until thick, about 3 to 5 minutes.
Stir in margarine, grated cheese, salt and seasoning.
Stir in egg yolks.
Fold in stiffly beaten egg whites.
Bake 1 hour at 350\u00b0. Makes 12 servings.
Oil 9 x 13-inch Pyrex dish.
Dip bread in butter to coat; do not soak.
Line Pyrex dish with bread.
Top with diced green chilies.
Layer cheese, black olives and ham on bread.
Separate 9 eggs.
Add half and half to egg yellows and beat.
Eat egg whites until stiff.
Fold yellow mixture into whites.
Pour over other ingredients.
Bake at 350\u00b0 for 50 minutes.
Can be mixed night before refrigerated and baked next morning.
small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla
owl, beat cream cheese until smooth.
Add ricotta cheese, egg yolks, sugar
Preheat oven to 375 degrees F.
Boil water, add salt and cook grits (5 minutes or until thick).
Add cheese, meat, onion/chives and egg yolks.
Fold in egg whites gently.
Pour into a greased 1 1/2 quart baking dish.
Bake 30 minutes.
Serve immediately.
Cook squash and onion together. Chop. Add salt and pepper to taste. Add butter, cheese, egg yolks and crackers. Mix together. Beat egg whites until stiff. Fold into mixture. Bake in casserole dish at 350\u00b0 for 30 minutes or until brown on top.