*  Exported from  MasterCook  *
 
                           Country Cheese Souffle
 
 Recipe By     : Copyright © 1995 by Heidi Rabel
 Serving Size  : 5    Preparation Time :0:15
 Categories    : Miscellaneous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   unsalted butter or margarine
    2      tablespoons   all-purpose flour
    2      cups          skim milk -- at room temperature
    8      ounces        extra sharp cheddar cheese -- grated
      1/2  teaspoon      dry mustard
    1      teaspoon      Worcestershire sauce
      1/2  teaspoon      crushed red pepper flakes
    2                    eggs -- beaten
    6      slices        white or sourdough bread -- cubed
 
 Preheat the oven to 375 degrees. Butter the bottom and sides of an oven-proof
 casserole dish, and add the bread cubes. Heat butter in a saucepan over low
 heat, until it bubbles. 	Add flour and stir into a paste. Cook, stirring
 often, for about 3 minutes, until the flour is cooked and it begins to brown
 at the edges (careful, it burns easily-if it burns, start over. You'll never
 get the burn taste out). Add the milk, stirring constantly until it becomes a
 smooth, creamy sauce. Add 6 oz. of the cheese, stirring to blend. Add the
 Worcestershire sauce and pepper, and more milk if it is too thick. Pour a
 little of the cheese sauce into the beaten eggs and stir to blend. Then pour
 the mixture back into the cheese sauce and blend. Pour over bread cubes.
 Sprinkle the remaining cheese over the top and bake for 30 - 35 minutes, until
 the top is golden brown.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Italian sausage or ham taste terrific in this souffle. Sprinkle over
 bread before you add the cheese sauce. Yield: 5 servings. 
 
 Posted to Fabfood 1/99