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 BBS: The GWE BBS [ASV/CIN]
Date: 12-28-93 (16:14)             Number: 401
From: POWERSLAVE #11 @1717007*1    Refer#: NONE
  To: THESIUS CADOL #90 @171700     Recvd: NO  
Subj: Corned Beef Hash               Conf: (37) Home Cooki
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ÚÄ Thesius Cadol #90 @171700 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³ I need a recipie for something decient to make with this stuff. Cheese r ³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ

 Well here's 2 souffle recipies I found, hope they help.
                            CHEESE CORN SOFFLE

1/4 cup flour                     1/2 lb grated white American cheese
3/4 tsp salt                      6 eggs
dash cayenne                      1 can 8oz whole kernel corn
1/4 cup butter/margine            1 1/2 cups milk

Blend flour & seasonings into melted butter, add milk & cook until
thickened, stirring. Add cheese & stir until melted. Remove from heat &
stir in beaten egg YOLKS.  Add drained corn. Graduly fold mixture into
stiffly beaten egg whites.  Pour into a ungreased 2 1/2 qt casserole.
Bake in a slow oven (325) 1 1/4 hours  serve at once (6 servings)


                       CARROT CHEESE SOUFFLE

1 can carrots                    1/2 tsp. salt
milk                             dash cayenne
1/4 cup butter                   1 cup grated sharp cheese
1/4 cup flour                    4 eggs

Drain liquid from carrots & reduce, by boiling to about a 1/2 cup; add
enough milk to make about 1 1/2cups liquid.  Melt butter & stir in the
flour, salt, & cayenne. Add liquid & cook until thickened, stirring
constantly. Remove from heat & add cheese; stir until well blended. Stir
in the well beaten egg yolks & then the carrots.  Fold in the stiffly
beaten egg whites into the mixture. Turn into a greased casserole & set
in a shalow pan of hot water. Bake in a moderate oven (350) about 1 hour
or until firm & well browned.  6 servings (1 cup each)

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 * MikeMayl v1.0 * Misspelled?  Impossible. Error correcting modem!

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