Cheese Souffle

Ingredients

2 tablespoons Roberts Butter
1/4 cup flour
1 teaspoon salt
dash cayenne
1 1/2 cups Roberts Milk
2 cups grated pasteurized process American cheese
6 Roberts Eggs, separated

Preparation

Melt butter in saucepan over low heat. Add flour and seasonings; blend well. Cook until mixture is smooth and bubbly. Remove from heat. Stir in milk slowly and return mixture to heat, stirring constantly. Boil for 1 minute. Blend in cheese; remove from heat. Beat egg yolks until thick and lemon-colored; add to cheese mixture. Beat egg whites until stiff, but not dry. Gently fold cheese mixture into egg whites. Pour carefully into a well-buttered souffle dish or 2 quart baking dish. Bake at 350 for 50 to 55 minutes,

Recipe Contributed By: Mrs. Robert Turner Council Bluffs, Iowa

Yield: 6 servings