Cheese Souffle

Ingredients:

¼ cup flour

¼ teaspoon salt

½ teaspoon dry mustard

1/8 teaspoon paprika

1 can (13oz) evaporated milk

2 cups (8oz) sharp cheddar cheese

6 eggs, separated

1 teaspoon cream o tartar

Procedures:

1. In 1 ½ quart casserole blend together flour, salt, mustard and paprika. Stir in evaporated milk. Microwave cook at high for 4 to 6 minutes, stirring every 2 minutes, until thickened.
2. Stir cheese into hot sauce. Microwave cook at high for 1 to 2 minutes until smooth.
3. In large mixer bowl beat egg whites with cream of tartar until stiff but not dry. Set aside, using same beaters, beat yolks in medium mixer bowl until thick and lemon colored.
4. Slowly pour cheese mixture over beaten yolks, beating until well combined. Gently pour beaten egg whites, fold together gently just until blended. Pour into ungreased 2 ½ quart souffle dish. Microwave at Low 10 minutes, rotating dish ¼ turn every 5 minutes. Microwave cook at medium 12 to 14 minutes more, rotating dish ¼ turn every 5 minutes, until puffed top edges are beginning to appear. Serve immediately.

Serving Suggestion:

Makes 6 to 8 servings.