Difference between revisions of "SEL Cheese Souffle"
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| Line 11: | Line 11: | ||
1 tsp dry mustard | 1 tsp dry mustard | ||
1 tsp salt | 1 tsp salt | ||
| + | Pinch of sweet (very mild) red chile powder | ||
| Line 19: | Line 20: | ||
Alternate layers of bread and grated cheese. | Alternate layers of bread and grated cheese. | ||
| − | Mix milk, beaten eggs, mustard, salt. Place in refrigerator overnight (or 8 hours). | + | Mix milk, beaten eggs, mustard, salt. Place in refrigerator overnight (or 8 hours). Dust with red chile powder. |
Bake uncovered 350F with pan of water for humidity, 60 minutes. | Bake uncovered 350F with pan of water for humidity, 60 minutes. | ||
Revision as of 05:33, 7 November 2005
SEL Cheese Souffle
Servings: 6 Ingredients:
Loaf of sourdough bread (8 large slices) 10-16 oz sharp cheddar 2.5 cups milk 3 eggs 1 tsp dry mustard 1 tsp salt Pinch of sweet (very mild) red chile powder
Instructions:
8 slices sourdough bread, buttered and cubed.
Alternate layers of bread and grated cheese.
Mix milk, beaten eggs, mustard, salt. Place in refrigerator overnight (or 8 hours). Dust with red chile powder.
Bake uncovered 350F with pan of water for humidity, 60 minutes.
