Rice and Cheese Souffle'
 
2 Tbsp  butter or margarine
2 Tbsp  all-purpose flour
1 cup  milk
1/4 tsp  salt
1 cup  (1/4 lb.) shredded Cheddar cheese
3   eggs, separated
1 cup  cooked regular rice
1/4 tsp  cream of tartar
 
Melt butter in a heavy saucepan over low heat; add flour and cook 1 minute, 
stirring constantly. Gradually add milk; cook over medium heat, stirring 
constantly, until thickened. Add salt and cheese; stir until cheese melts. 
Remove from heat; cool slightly. Beat egg yolks slightly; stir into cheese sauce 
along with rice. Combine egg whites and cream of tartar, beating until stiff but 
not dry; fold into rice mixture. Pour mixture into a lightly greased 1-quart 
casserole or souffle' dish. Bake at 325 degrees for 40 minutes or until souffle' 
is golden brown. Yield: 4 to 6 servings. Recipe from "Southern Living". 
 
 
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(ID: 80489) Mirror: rec.food.recipes: Wed, Sep 11, 2002


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