"I used Cheese Souffle as a base for this recipe using cheddar, scallions and chives. It is filling! Serve with a salad of baby green."
chili pepper flakes
sharp cheddar cheese, grated
egg whites, stiffly beaten
1 -2 tablespoon
Melt butter: blend in flour and seasonings.
Add milk all at once, and cook over medium heat, stirring till mixture thickens and bubbles. Remove from heat; add cheese; stirring till cheese is melted.
Beat egg yolks till very thick and lemon colored. Slowly add cheese mixture, scallions and chives stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
Pour into a GREASED 1 1/2 quart souffle dish or casserole.
Bake in slow oven, 300° for 1 hour and 15 minutes, or till a knife comes out clean. Serve IMMEDIATELY.
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Cheese Souffle With Scallions and Chives (cont.)