Text 25835, 69 rader
Skriven 2012-06-08 05:51:18 av Dave Drum (1:261/38)
Ärende: Chile 650
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Make-Ahead Cheese & Chile Souffle
 Categories: Dairy, Chilies
      Yield: 5 Servings

    1/4 c  Butter
    1/4 c  Flour
      1 c  Milk
      6 oz Cheddar cheese; shredded
      4 tb Bottled hot chile salsa; to
           - taste
      1    Chile serrano; minced
    1/2 ts Salt
      6 lg Eggs; separated

  Preheat oven to 375øF/190øC. Lightly butter an 8-cup
  souffle dish; set aside.

  In a medium saucepan over medium heat, melt butter. Whisk
  in flour until mixture is smooth. Whisk in milk.

  Whisk sauce over medium-high heat until it boils and
  thickens. Remove pan from heat.

  Add cheese, salsa, serrano and salt; stir until cheese
  melts. Beat in egg yolks.

  In large bowl of electric mixer, beat egg whites until
  they hold soft, moist peaks. Stir one fourth of whites
  into cheese mixture to lighten it; fold in remaining
  whites.

  Pour mixture into prepared souffle dish and bake in
  preheated oven 30 to 40 minutes.

  * Timesaver Tip: To make ahead: Prepare recipe through
  step 4. Cover surface of mixture with wax paper and
  refrigerate up to 24 hours. Put egg whites in a bowl,
  cover, and refrigerate. To complete dish, bring cheese
  mixture and egg whites to room temperature (this can be
  done quickly in a microwave oven at a low setting) and
  continue with steps 5 and 6. (Refrigeration is not
  necessary if recipe is prepared only a few hours in
  advance.)

  To make ahead and freeze: Prepare recipe through step 5.
  Wrap freezer-to- oven souffle dish in aluminum foil.
  Label, date, and freeze up to 2 months. To serve, preheat
  oven to 375øF/190øC. Remove foil and put souffle dish
  directly into oven from freezer; do not thaw. Bake 50 to
  55 minutes. Souffle will be puffy and the top well
  browned. Serve immediately.

  NOTES : This dish can be partially completed, refrigerated
  up to 24 hours, and then finished, or the souffle mixture
  can be made ahead and frozen, then baked direct from the
  freezer. Although the souffle won't rise as high as usual
  when it has been frozen, the resulting dish is nonetheless
  surprisingly light and delicious.

  Uncle Dirty Dave's Archives

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... It is bad luck to be superstitious -- Andrew W. Mathis

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