From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 3 tablespoons butter

  • 3 tablespoons flour

  • Salt and pepper

  • 1 cup milk

  • 1 cup grated New York or other sharp cheese

  • 4 eggs, separated


Melt butter over low heat in saucepan.  Blend in flour, salt and pepper, stirring constantly.  Add milk and continue to stir until mixture is smooth and thick.  Remove from heat.  Add cheese to the hot mixture and stir until melted.  Let cool.  Add beaten egg yolks; mix well. Fold in stiffly beaten egg whites.  Pour into ungreased souffle or baking dish, or into 4 individual dishes.  Place souffle dish in pan of warm water and bake at 325 degrees for 50-60 minutes.  If individual dishes are used, reduce baking time to 30 minutes.  (This recipe may be doubled, increasing baking time to approximately 1-1/2 hours.)


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