Vegetable souffles

Souffles-5 kinds

 Parmesan and Sharp Cheddar Souffle

 Cauliflower and Cheddar Souffle

 Mixed Summer Squash, and Cheddar Souffle

 2 Souffles-1 zucchini, and 1 corn off the cob

Cheese Souffle 

This can be made me many kinds of additions:

Vegetable Souffles-Zucchini, Corn, Mushroom, Cauliflower, whatever you like

1/4c (1/2 cube) margarine or butter

1/4 c all purpose flour

1/2 tsp salt

1/4 tsp dry mustard

dash of red pepper-opt

l cup milk

l cup shredded cheddar cheese

3 eggs, separated into the yolks and whites

1/4 tsp cream of tarter

    Heat oven to 350 degrees F. butter ( or use a good spray) a 4 cup souffle dish or 1 quart casserole, even 4 smaller souffles can be made.  Make a 4 inch band of alum foil and butter one side and place, buttered side in, around the dish, securing at the top.  (this will keep in the mix as it rises.)  Next you'll make the rue.  Heat margarine in 2qt saucepan over low to med heat until melted. Stir in the flour, salt, mustard and red pepper.  Cook over low heat, stirring constantly, until smooth and bubbly (maybe a min or two)- then remove from heat and add the milk.  A whisk works best. Return to the heat and boil and stir l minute.  You'll see it start to thicken, stir in the cheese until melted, remove from the heat.  Beat egg yolks on high speed until thick and lemon colored, about 3 minutes, stir into the cheese mixture.  **

Clean out the bowl so no yolks are remaining.  Then dry and add egg whites and cream of tartar to bowl and beat on high speed until stiff but not dry.    Take about a 1/4 of the egg whites and add to the cheese and egg yolk mixture to lighten it up.  Then carefully transfer cheese mix to a bowl for folding. Then add the whites.  You are trying to keep the air in it.  Folding is a way of mixing that you take a spatula or large spoon into the center of the bowl and stir to side of bowl & lift it up and mix over to the top of the mix, spin bowl a little and do again until completely mixed.  When you're through, carefully pour into your prepared dishes. Bake uncovered until knife inserted halfway between center and edge comes out clean.  I usually don't test mine so they don't deflate, cook 50-55 minutes-yummy, and serve immediately.  You'll want to look in on it, but try to resist at least the first 20-30 minutes, the oven remaining a constant temp. is crucial.  (I have this with Thanksgiving dinner often)

** This is a super versatile recipe.  You can change it for your own preferences.  I like cheddar cheese, it has enough flavor to hold up-any cheese should be ok.  Also I often add grated raw zucchini just before the egg white are added or fresh corn off the cob etc.  They cook well and taste great.  Note-they will rise up higher without the vegetables added, especially those containing a lot of moisture like zucchini but the taste is awesome and the texture is very nice.

** Do Ahead TIP : This can be made ahead of time.  Don't do the egg white and cream of tartar until the last min. but the cheese mixture and veg can be done ahead and refrigerated.  Simply remove from fridge about l5 min to bring to room temperature and you're good to go./ Let me know how they turned out for you.