5 tbsp butter
1/2 lb mushrooms, finely chopped
1 tbsp green onion, chopped
1/2 tsp mixed vegetable seasoning
1 dash ground nutmeg
3 tbsp whole wheat flour
1 cup milk
2 tbsp sherry
5 eggs, separated
1 1/4 cup shredded swiss cheese
A Recipe for
Cheese Mushroom Souffles
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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This Recipe for Cheese Mushroom Souffles is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Cheese Mushroom Souffles from the recipe cookbook of Recipes-to-go (Cheese)
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
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Food Tip |
In frying pan, melt butter; add mushrooms and onion, stirring until
all liquid evaporates, about 5 minutes. Add seasonings and flour;
stir until blended. Gradually stir in milk and sherry. Blend in egg
yolks one at a time. In a separate bowl, beat egg whites until stiff
peaks form. Fold whites into mushroom mixture until just blended;
fold in about 4/5 of cheese. Spoon mixture into buttered individual
souffle dishes or single large souffle dish. Sprinkle remaining
cheese on top. Bake small dishes for 25-30 minutes at 375 degrees.
Bake large souffle at 350 degrees for 35- 40 minutes or until puffy
and golden. Serve immediately.
Serves: 4
Cheese Mushroom Souffles Recipe brought to you by Recipes To-Go