ITALIAN CHEESE PUFF
1/2 cup grated Parmesan cheese (plus more for dusting dish)
3/4 cup flour
1 teaspoon oregano, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups sour cream
5 eggs, separated
1/4 teaspoon cream of tartar
Butter 2 1/2-quart souffle dish or casserole; dust with Parmesan cheese; set aside.
Combine flour, oregano, salt and pepper; blend in sour cream and 1/2 cup grated Parmesan cheese. Add egg yolks; beat mixture until ivory-colored; set aside.
Beat egg whites and cream of tartar until stiff but not dry. Gently fold yolk mixture into whites. Carefully pour into dish.
Bake at 350 degrees F for 1 hour or until puffy, delicately browned and mixture shakes very slightly when oven rack is gently moved back and forth.
Makes 4-5 servings
From: Recipelink.com
Source: Old newspaper recipe clipping, source unknown, not dated |