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Cheese Mushroom Souffle

ID: 676 Vegetable

Yield/Servings: 6 servings

Ingredients:

3 tbsp. shortening
3 tbsp. flour
1/2 cup finely cut yellow cheese
3 egg yolks, well beaten
3 egg whites, beaten stiff
Salt and pepper
1 can canned mushroom soup (ready-to-serve)

Instructions:
Blend shortening and flour, add soup and cook until smooth and thick. Add cheese, and when melted add yolks. Fold in beaten whites. Pour into well-greased baking dish. Bake in pan of hot water in moderate oven, 325 degrees, about 50-60 minutes. Serve immediately.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Cheese Mushroom Souffle
ID: 676 Vegetable
	Yield/Servings: 6 servings

Ingredients:
3 tbsp. shortening 3 tbsp. flour 1/2 cup finely cut yellow cheese 3 egg yolks, well beaten 3 egg whites, beaten stiff Salt and pepper 1 can canned mushroom soup (ready-to-serve)

Instructions: Blend shortening and flour, add soup and cook until smooth and thick. Add cheese, and when melted add yolks. Fold in beaten whites. Pour into well-greased baking dish. Bake in pan of hot water in moderate oven, 325 degrees, about 50-60 minutes. Serve immediately.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.