Recipe: Mother's Cheese Souffle (Bisquick recipe, 1970's)

MOTHER'S CHEESE SOUFFLE
"Out-at-town friends call on a weekend. "Come for lunch," you say. So, what else? Do a pretty cheese souffle the easy way. And who wants to toss the salad?"

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1/4 cup Bisquick baking mix
1/2 tsp dry mustard
1 cup milk
1 cup shredded process American cheese (about 4 oz)
3 eggs, separated
1/4 tsp cream of tartar
Tomato sauce or mushroom sauce (optional, for serving)

Heat oven to 350 degrees F.

Blend (dry) baking mix and mustard in small saucepan. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted.

Beat egg whites and cream of tartar until stiff; set aside.

Beat egg yolks slightly. Stir cheese mixture gradually into egg yolks. Fold egg whites into cheese mixture. Pour into ungreased 1 1/2 quart casserole.

Place in pan of hot water 1-inch deep. Bake at 350 degrees F for 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean.

Serve immediately and, if you like, with a tomato or mushroom sauce.

MENU SUGGESTION:
Mother's Cheese Souffle
Salad Greens with Mandarin Orange Segments
Lime Sherbet and Cookies
Coffee and Milk

Makes 4-6 servings
Source: Vintage recipe booklet: Two in the Kitchen, Betty Crocker's Bisquick Cookbook, Supplement One, 1972