BACON-CHEESE SOUFFLE

grated parmesan cheese
2 tbsp. butter
1/4 cup chopped green onions
2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 cup milk
1 cup (4 oz.) shredded cheddar cheese
3 egg yolks, slightly beaten
3 egg whites
1/4 tsp. cream of tartar
6 slices bacon, cooked, drained and crumbled

Preheat oven to 350F. Butter a 1 1/2 quart souffle dish or casserole. Sprinkle enough Parmesan cheese in dish to coat bottom and side evenly; remove any excess.

Melt 2 tbsp. butter in medium saucepan. Saute green onions until tender, about 3 minutes.

Blend in flour, salt, pepper and garlic powder. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Remove from heat and stir in cheese until melted. If necessary, return to low heat to finish melting cheese (do not boil).

Blend a little of hot mixture into egg yolks; return all to saucepan. Blend thoroughly; set aside.

Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form.

Fold cheese sauce into egg whites. Fold in bacon. Turn into prepared souffle dish.

Bake 40 to 45 minutes. Serve immediately.

Makes 2 servings