NOTE: This recipe can be prepared in two
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.
Combine soup and cheese in a saucepan over low heat, stirring until the cheese melts.
Remove from heat.
Beat the egg yolks until thick and lemon colored.
Slowly add cheese mixture to the yolks, stirring constantly.
Beat the egg whites until stiff and fold cheese mixture into them.
Pour into an ungreased 2-quart casserole.
Bake in a slow oven (300\u00b0) for an hour.
Shred bread, cube cheese and butter.
Mix with eggs and milk. Let stand in refrigerator overnight.
Bake at 350\u00b0 for 1 hour. Serve immediately.
Whip eggs, milk, mustard and salt in blender.
Butter rectangular Pyrex dish.
Lay 8 to 9 slices of bread in bottom. (Fill in any empty spaces with bread so cheese will not contact dish.)
Cover with 1/2 of the cheese.
Lay 8 or 9 more slices of bread on top and spread remaining cheese over.
Pour liquid mix over.
Refrigerate for several hours or overnight.
Can be frozen. Bake 1 1/4 hours in a 350\u00b0 oven.
Serve immediately.
Grease a shallow casserole.
Remove crust and butter enough slices of white bread to cover bottom of casserole.
Put a slice of sharp cheese on each slice.
Beat 3 eggs for each 2 cups milk; enough to cover bread and cheese.
Soak in fridge overnight.
In morning, place casserole in pan of boiling water.
Bake at 350\u00b0 for about 30 minutes until knife comes out clean.
Grease 13 x 9-inch pan.
Blend butter and cheese spread.
Cut crust from bread.
Spread cheese mixture on one side of bread; place cheese side down in pan.
Spread cheese mixture on other side of bread.
Heat oven to 300\u00b0.
Place soup and cheese in top of double boiler over boiling water and cook, stirring, until the cheese melts.
Stir in the egg yolks, one at a time; blend thoroughly, then cool.
Beat egg whites stiff enough to hold soft peaks, then fold into the first mixture.
Pour into a buttered 1 1/2-quart casserole and place in a pan containing an inch of hot water.
Bake at 300\u00b0 for 1 hour and 15 minutes.
Serves 4.
Combine eggs, milk and seasonings; set aside in bowl.
In deep, well-greased covered baking dish alternate bread and cheese layers.
Pour entire liquid mixture over bread layers.
Cover and let stand 4 hours or overnight in refrigerator.
Bake uncovered for 1 hour at 350\u00b0.
It's great with kielbasa and stewed tomatoes on the side.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Empty all the Spaghetti'Os onto a plate.
Microwave for 1 minute.
Place Vienna sausages evenly spaced in the Spaghetti'Os.
Microwave another 30 seconds.
Add easy cheese as desired.
grees and butter a large souffle dish or.
6 small
1 1/2 -quart souffle dish by greasing with softened
Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
Set overnight in refrigerator.
Start in a cool oven.
Bake at 350* for 45 minutes.
Serve Immediately.
hisk, beat yolks; beat in cheese mixture. With mixer at high
oom temperature.
Grate the cheese.
Heat the milk on
cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with
- Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
- Use a food processor or a sieve to make the potatoes extremely smooth.
- Separate the eggs.
- Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
- Season to taste.
- Beat the egg whites until stiff and fold into the potato mixture.
- Spoon into a well-buttered souffle dish or casserole and bake in the preheated oven for 30 to 35 minutes.
- Serve immediately.
4 individual 10 ounce souffle dishes.
Pull a
Grate cheese.
Beat egg whites until stiff; set aside.
Beat egg yolks, salt, milk and flour together.
Add about 2/3 of cheese to egg yolk mixture, then very carefully fold egg whites into mixture.
Melt butter in an electric frypan until slightly brown. Pour in mixture.
Cover and cook for about 10 to 15 minutes at moderate temperature (I use 300\u00b0).
When souffle is golden brown and well risen, sprinkle remaining cheese on top.
Serve with bread and butter immediately.
Serves 4 to 6.