SEAFOOD SOUFFLE
1/2 cup evaporated milk
1 cup (3/4-lb.) shredded Cracker Barrel Brand Sharp Natural Cheddar
1/2 tsp. salt
dash of pepper
6 eggs, separated
1 cup flaked crabmeat
Heat evaporated milk in double boiler. Add cheese. Season with salt, dash of pepper and remove from heat.
When cool, gradually add to 6 slightly beaten egg yolks. Fold in 6 stiffly beaten egg whites.
Place 1 cup flaked crabmeat in 1 1/2 quart casserole; top with cheese mixture.
Bake at 325 degrees F for 45 minutes.
From: Recipelink.com
Source: Recipe pamphlet: Kraft Cookery, Spring Issue, Kraft, Inc., not dated (looks like 1960's)
1/2 cup evaporated milk
1 cup (3/4-lb.) shredded Cracker Barrel Brand Sharp Natural Cheddar
1/2 tsp. salt
dash of pepper
6 eggs, separated
1 cup flaked crabmeat
Heat evaporated milk in double boiler. Add cheese. Season with salt, dash of pepper and remove from heat.
When cool, gradually add to 6 slightly beaten egg yolks. Fold in 6 stiffly beaten egg whites.
Place 1 cup flaked crabmeat in 1 1/2 quart casserole; top with cheese mixture.
Bake at 325 degrees F for 45 minutes.
From: Recipelink.com
Source: Recipe pamphlet: Kraft Cookery, Spring Issue, Kraft, Inc., not dated (looks like 1960's)
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