------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Cheese Souffle
 Categories: Cheese/eggs Londontowne    
   Servings:  4
 
   1 1/2 c  Milk                              1/2 c  Mild cheddar, shredded 
     1/2 t  Salt                                3 ea Eggs, separated 
     1/2 c  Cream of Rice                       2 T  Butter 
       1 x  Grated Parmesian, optional    
  
   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 annd dust with Parmmesian
   cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
   oven until puffed and golden brown, about 40 minutes. Serve immediately.
   
   Mrs. William W. LaViolette
  
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