Yield: 6 Servings
|¼ cup||Butter or margarine|
|¾ pounds||Shredded cheddar cheese|
|6 \N||Eggs; separated|
|2 tablespoons||Worcestershire sauce|
|1 teaspoon||Salt; I usually leave it out since the w. sauce adds enough sodium for me!|
From: monet@... (Diana Smith)
Date: 14 Apr 1994 17:37:00 -0400 In saucepan, melt butter, blend in four, gradually add milk, stirring until smooth. Sook & stir until thickened; add cheese (& salt), the W. sauce.
When cheese is melted, remove from heat & cool. In a large bowl beat the egg yolks, gradually stir in cheese sauce. In separate bowl beat egg white until they stand in soft peaks. Gently fold into cheese mixture. Turn into a 2-quart, straight sided casserole or souffle dish. Place in a pan in 1" of hot water. Bake in preheated oven 1 hour at 325 degrees (this depends a lot on your oven - take a look at it at 45 mins.) REC.FOOD.RECIPES ARCHIVES
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