Have a special celebration and want something
different to mark the occasion? This savory souffle can be served
with a fruit salad.
Crusty Ham and Cheese Souffle
- 8 ounces finely chopped fully cooked ham
(about 1 1/2 cups)
2 tablespoons fine dry bread crumbs
1/4 teaspoon dried rosemary, crushed
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon ground white pepper
Dash ground allspice
1 cup milk
1 cup finely shredded cheddar cheese (4-ounces)
6 large egg yolks
6 larege egg whites
1/4 teaspoon cream of tartar
- Generously butter a 1 1/2-quarter souffle
dish. Attach a foil collar to dish. Measure enough foil to go
around dish plus a 2-inch overlap. Fold into thirds lengthwise;
place foil around dish with collar extending 2-inches above top
of dish. Secure with tape, if necessary. Combine bread crumbs
and rosemary; coat bottom and sides of dish with mixture; set
aside.
- In a large saucepan melt butter, stir
in flour, mustard, pepper and allspice. Add milk; cook and stir
for 6 to 7 minutes or until thickened and bubbly. Remove from
heat. Stir in cheese until melted.
- Beat egg yolks; stir in about 2 tablespoons
of the cheese mixture. Return all to the cheese mixture in the
saucepan. Stir in ham; set aside.
- Using clean beaters, in a large bowl beat
egg whites with cream of tartar until stiff peaks form. Gradually
pour ham-cheese mixture over beaten whites, folding gently to
blend. Spoon mixture into the prepared souffle dish.
- Bake in a 350*F oven for 35 to 40 minutes
or until puffed and golden brown. Remove from oven when not quite
set; souffle should shake slightly when gently moved. Remove
collar from dish; serve souffle immediately.
Makes 4 servings.
Nutrition Facts
Calories 505 calories, Protein 30 grams, Fat 36 grams, Sodium
1158 milligrams, Cholesterol 508 milligrams.
Recipe provided courtesy of Pork, The Other White Meat.
