---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cheese Souffle
  Categories: Cheese/eggs, Londontowne
       Yield: 4 servings
  
   1 1/2 c  Milk                              1/2 c  Cream of Rice
     1/2 c  Mild cheddar, shredded              2 tb Butter
     1/2 ts Salt                                1 x  Grated Parmesan, optional
       3 ea Eggs, separated                
  
   Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
   constantly, for 1 minute. Remove from heat, cover, and let stand 4
   minutes.  Add butter and cheese; stir until melted. Beat egg whites until
   stiff but not dry. Beat egg yolks until lemon colored.  Gradually blend
   warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
   then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
   OR, first lightly butter the souffle dish and dust with Parmmesian
   cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree
   oven until puffed and golden brown, about 40 minutes. Serve immediately.
   Mrs. William W. LaViolette
  
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