It’s time for another installment of Retro Recipes where KC and her niece Mallory try out a recipe from a bygone era. This month, they’re making a souffle from the seventies!
¼ cup butter
¼ cup flour
½ teaspoon salt
¼ teaspoon dry mustard
1 cup mil
1 cup shredded cheddar cheese (4 oz)
3 eggs, separated
¼ teaspoon cream of tartar
Dash cayenne pepper
Heat oven to 350
Butter a 4 cup souffle dish or 1 quart casserole.
Make a 4 inch band of thick aluminum foil, 2 inches longer than the circumference of the dish. Butter one side. Extend depth of dish by securing foil band, buttered side in, around the top of the dish.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in cheese until melted. Remove from heat.
Beat egg whites and cream of tartar until stiff but not dry; set aside
Beat egg yolks until very thick and lemon colored; stir into cheese mixture. Stir about ¼ of the egg whites into cheese mixture. Gently fold into remaining egg whites.
Carefully pour into soufflé dish. Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Serve immediately!
Recipe from Betty Crocker Recipe Card Library.