CHEESE SOUFFLE
2 eggs, separated
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
Pinch salt
1/2 cup hot milk
2 slices white bread
1/2 cup cubed American cheese
Preheat oven to 350 degrees F. Grease 4 individual molds or a 1-quart souffle dish or casserole.
Put egg yolks in the blender container. Add butter, Worcestershire and salt. Cover and start at Lo speed. Gradually add the hot milk, as the egg yolks are blending.
Break the bread and add. Add the cheese and run at Hi Speed until smooth.
Beat the egg whites with a rotary beater until stiff. Fold the processed mixture into the egg whites. Pour into prepared dish(es).
Bake at 350 degrees 20 minutes, or until a silver knife comes out clean when inserted in the center of the souffle. Serve immediately.
Makes 4 servings
Source: Standard Osterizer Recipes, Oster Blender Model 432 Manual, 1957
2 eggs, separated
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
Pinch salt
1/2 cup hot milk
2 slices white bread
1/2 cup cubed American cheese
Preheat oven to 350 degrees F. Grease 4 individual molds or a 1-quart souffle dish or casserole.
Put egg yolks in the blender container. Add butter, Worcestershire and salt. Cover and start at Lo speed. Gradually add the hot milk, as the egg yolks are blending.
Break the bread and add. Add the cheese and run at Hi Speed until smooth.
Beat the egg whites with a rotary beater until stiff. Fold the processed mixture into the egg whites. Pour into prepared dish(es).
Bake at 350 degrees 20 minutes, or until a silver knife comes out clean when inserted in the center of the souffle. Serve immediately.
Makes 4 servings
Source: Standard Osterizer Recipes, Oster Blender Model 432 Manual, 1957
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