ROLLED CHEESE AND BACON SOUFFLE

1 (10 3/4 oz) can condensed cream of chicken soup
6 eggs, separated
6 slices cooked bacon, drained and crumbled
1 1/4 cups shredded cheddar cheese
Fiesta Tomato Sauce (recipe follows)

Oil a 15x10x1-inch jellyroll pan; line with aluminum foil, extending about 3 inches beyond pan on each end (smooth foil). Oil and lightly flour bottom and sides of foil.

In saucepan, heat soup, stir occasionally. Remove from heat. Cool slightly .

Beat egg yolks with electric mixer until thick and lemon-colored, about 5 minutes.

Stir into soup. Set aside.

In large bowl, using clean beaters (not a drop of egg yolk or they won't beat properly), beat egg whites until stiff but not dry. Gradually fold soup mixture into egg whites. Spread evenly in jellyroll pan.

Bake at 350 degrees for 20 minutes or until done.

Turn out onto waxed-paper-lined large cookie sheet; gently remove foil. Sprinkle with bacon and cheese. With the aid of the waxed paper, roll up jellyroll fashion starting at narrow end.

Bake 5 minutes more or until cheese melts.

Serve with Fiesta Tomato Sauce.

Servings: 6

TO PREPARE AHEAD:
Rolled souffle may be held at room temp 2 hours. Reheat on ovenproof platter or cookie sheet at 350 degrees for 20 min or until hot.

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fiesta tomato sauce

1/2 cup choppe green pepper
1 medium clove garlic, minced
2 tbsp butter or margarine
1 cup chopped canned tomatoes
2 tsp chopped canned green chilies
1/8 tsp onion salt

In saucepan, cook pepper with garlic in butter until tender. Add tomatoes,
chilies, and onion salt. Heat, stirring occasionally. Makes about 1 cup.

Adapted from source: Houston Chronicle, Best Recipes of '77