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Cheese Souffle
This recipe is kosher for Passover.
Cheese Souffle Courtesy of Women's Branch of the Orthodox Union | Dairy
25 minutes
45 minutes
4 servings

Cheese Souffle (with baked potatoes and a salad—a great lunch or supper)

  • 6 Tablespoons margarine
  • 6 Tablespoons cake meal (or ¼ cup potato starch)
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1½ cups milk
  • 1½ cups diced American or Cheddar Cheese (6 oz.)
  • 6 eggs separated

  1. Melt margarine in small saucepan.
  2. Add cake meal or starch, stirring well. Add salt and paprika.
  3. Add milk, stirring constantly. Cook until thick and smooth. Add cheese, stirring until melted.
  4. Beat egg whites until stiff. Stir egg yolks into hot mixture, one at a time.
  5. Pour cheese mixture into beaten egg whites, folding gently.
  6. Pour into greased 2-quart casserole. Bake at 350°F for 45 minutes or until lightly browned.

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