Tapioca Cheese Souffle
Looking for something different? Try this!
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
Dash of fresh-ground black pepper
1 teaspoon dry mustard
1/4 teaspoon ginger
Dash of hot pepper sauce
1 1/3 cups milk
1 cup lightly-packed shredded Cheddar cheese
4 eggs, separated
Grated Cheddar cheese
Oven: 350 degrees
Combine tapioca and seasonings. Stir in milk and let stand about five minutes. Then cook, stirring, over medium heat until mixture comes to a full boil. Add cheese and stir until melted. Remove from heat and cool slightly.
Beat egg yolks until thick and lemon-colored. Stir into mixture and blend thoroughly. Beat egg whites until stiff and fold into mixture. Pour into a well-buttered one-and-a-half quart casserole lightly dusted with grated cheese. Bake about 35 minutes. Serves four to six.
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
Dash of fresh-ground black pepper
1 teaspoon dry mustard
1/4 teaspoon ginger
Dash of hot pepper sauce
1 1/3 cups milk
1 cup lightly-packed shredded Cheddar cheese
4 eggs, separated
Grated Cheddar cheese
Oven: 350 degrees
Combine tapioca and seasonings. Stir in milk and let stand about five minutes. Then cook, stirring, over medium heat until mixture comes to a full boil. Add cheese and stir until melted. Remove from heat and cool slightly.
Beat egg yolks until thick and lemon-colored. Stir into mixture and blend thoroughly. Beat egg whites until stiff and fold into mixture. Pour into a well-buttered one-and-a-half quart casserole lightly dusted with grated cheese. Bake about 35 minutes. Serves four to six.
posted by Nightowl | 4/10/2007
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