Cheese Souffle

• 1/4 c. butter
• 1/4 c. flour
• 1 c. milk
• 1/2 tsp. salt
• 1/4 tsp. dry mustard
• dash of cayenne pepper
• dash of black pepper
• 1 c. shredded American cheese
• 3 eggs, separated
• 1/4 tsp. cream of tartar

1. Melt butter in saucepan over low heat.tlend in flour. Add milk
2. and
3. cook,
4. stirringtonstantly,
5. until
6. mixture is thick. Blend
7. in
8. seasonings and
9. cheese.ttir
10. until cheese melts. Stir
11. a little hot mixture into beaten egg yolks.
12. Add to cheese sauce.
13. Beat
14. egg whites with cream of tartar until soft peaks form.
15. Carefully fold into cheese sauce.
16. Pour into ungreased 1 1/2
17. quart casserole or souffle dish.
18. Set in pan containing at least
19. 1-inch hot water.
20. Bake at 350u0b0 for 50 to 60
21. minutes. Serve
22. hot.
23. For
24. a
25. stronger cheese flavor, increase to 2 cups cheese.

butter, flour, milk, salt, dry mustard, cayenne pepper, black pepper, american cheese, eggs, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=307412 (may not work)