Canadian Souffle
1 tablespoon butter
3 tablespoons freshly grated Parmesan cheese
6 large egg yolks
1 (8-ounce) package cream cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
3 tablespoons pimientos, chopped
1 tablespoon green onion, chopped
3/4 teaspoon prepared mustard
6 large egg whites
3/4 pound Canadian bacon, diced
1. Grease the bottom and sides of a 2-quart baking
dish with butter; sprinkle with grated Parmesan cheese.
2. Beat egg yolks with an electric mixer until thick and
lemon colored, about 5 minutes.
3. Beat in cream cheese, shredded cheddar cheese,
sour cream, chopped pimiento, chopped green onion,
and prepared mustard.
4. In a separate bowl, beat egg whites until stiff.
Gently, fold into the yolk mixture, then fold in diced
canadian bacon.
5. Turn into the prepared baking dish and bake at
350°F (175°C) for 25 to 30 minutes, or until the
center is set.
Makes 6 servings.
1 tablespoon butter
3 tablespoons freshly grated Parmesan cheese
6 large egg yolks
1 (8-ounce) package cream cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
3 tablespoons pimientos, chopped
1 tablespoon green onion, chopped
3/4 teaspoon prepared mustard
6 large egg whites
3/4 pound Canadian bacon, diced
1. Grease the bottom and sides of a 2-quart baking
dish with butter; sprinkle with grated Parmesan cheese.
2. Beat egg yolks with an electric mixer until thick and
lemon colored, about 5 minutes.
3. Beat in cream cheese, shredded cheddar cheese,
sour cream, chopped pimiento, chopped green onion,
and prepared mustard.
4. In a separate bowl, beat egg whites until stiff.
Gently, fold into the yolk mixture, then fold in diced
canadian bacon.
5. Turn into the prepared baking dish and bake at
350°F (175°C) for 25 to 30 minutes, or until the
center is set.
Makes 6 servings.