A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.
1/4 cup butter or margarine (1/2 stick)
1/2 cup flour
2 cups yellow cream style corn
1/3 cup milk
1/4 TSP. salt
1/8 TSP. garlic salt
1/2 TSP. Worcestershire sauce
1-1/2 cups shredded Cheddar cheese
1/2 cup shredded Provolone cheese
5 large egg yolks, slightly beaten
5 large egg whites, stiffly beaten
Preheat oven to 350°
In a heavy saucepan, melt the butter and blend in flour until smooth.
Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
Add both cheeses and stir until melted.
Blend egg yolks into sauce.
Gently stir 1/4 of egg whites into cheese sauce.
Carefully fold remaining egg whites into sauce until just blended.
Here’s a quick & easy recipe for old fashioned rice pudding. As you probably know, all my recipes are quick & easy or I wouldn’t be cooking it! Here we go:
2 cups cooked white rice
1/2 cup sugar
1/4 TSP. salt
1 TSP. vanilla extract
1/2 cup raisins
3 -1/2 cups milk
Preheat oven to 300°
In a large mixing bowl, add all ingredients, except cinnamon. Mix well.
Pour mixture into a lightly greased 1-1/2 quart baking dish. Sprinkle top with cinnamon.
Put baking dish in a pan of hot water in the oven and bake for about 1-1/2 hours or until a knife inserted into the center comes out clean. Can be served warm or cold. Top it with some whipped cream if you like. Enjoy!