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1 tb butter 1/2 c sour cream
3 tb Parmesan cheese, grated 3 tb chopped pimento
6 ea eggs, separated 1 tb chopped chives
8 oz cream cheese (room temp) 3/4 ts dry mustard
1 c grated cheddar cheese 3/4 lb Canadian bacon
6 servings
Cut bacon in bite sized pieces. Butter bottom and sides of individual
souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat in cream cheese,
cheddar cheese, sour cream, pimento, chives and mustard. Using clean,
dry beaters, beat egg whites until stiff. Gently, fold into yolk
mixture; fold in Canadian bacon. Turn souffle into souffle dishes.
Bake at 350 degrees 25-30 minutes. Souffle is done when a knife
inserted in center comes out clean.
Serves 6
3 tb Parmesan cheese, grated 3 tb chopped pimento
6 ea eggs, separated 1 tb chopped chives
8 oz cream cheese (room temp) 3/4 ts dry mustard
1 c grated cheddar cheese 3/4 lb Canadian bacon
6 servings
Cut bacon in bite sized pieces. Butter bottom and sides of individual
souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat in cream cheese,
cheddar cheese, sour cream, pimento, chives and mustard. Using clean,
dry beaters, beat egg whites until stiff. Gently, fold into yolk
mixture; fold in Canadian bacon. Turn souffle into souffle dishes.
Bake at 350 degrees 25-30 minutes. Souffle is done when a knife
inserted in center comes out clean.
Serves 6
