Funky sunset

Heluva Good Extra Sharp Cheddar Soufflé


¼ c. butter
¼ c. flour
¼ tsp. salt
1/8 tsp. pepper
1 c. milk
1 tsp. Dijon mustard
dash of hot pepper sauce
1 c. shredded extra sharp cheddar cheese (1/4 lb.)
3 egg yolks
3 egg whites
¼ tsp. cream of tartar

 

 Heat oven to 350 degrees.  Prepare thick white sauce with butter, flour, salt, pepper and milk.  Add mustard, pepper sauce and cheese to hot white sauce.  Remove from heat;  stir gradually into egg yolks.  Beat egg whites and cream of tartar until stiff.  Fold in cheese mixture.  Pour into ungreased 1 ½ qt. baking dish.  Set baking dish in pan of hot water (1” deep.)  Bake 50 to 60 min., until puffed and golden brown.  Serve immediately.

Dijon mushroom sauce

8 oz. fresh white mushrooms, sliced
2 T. margarine
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
¾ c. sour cream
¼ c. milk

 Sauté mushrooms in margarine and Worcestershire sauce until dry.  Stir in mustard, sour cream and milk and warm gently.  Serve with cheese soufflé.

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