In honor of TODAY, being National Cheese Soufflé Day, AND May, being National Egg Month and American Cheese Month, here’s Mom’s copycat recipe for…
Betty Crocker Style ‘Golden Dream Cheese Souffle’
By Gloria Pitzer, as seen in… Gloria Pitzer’s Monthly Cookbook of Secret Recipes (Secret RecipesTM, St. Clair, MI; July-December 1981, p. 4). As always, I’m asking only for proper credit if you care to re-share it.
A WOAI-Radio (San Antonio, TX) listener asked us about this recipe, which she had clipped from a magazine in the 1950s and, over the years, had lost. When she wrote to General Mills, they couldn’t remember it. But we investigated our files and found a copy.
INGREDIENTS:
4 TB Gold Medal Enriched Flour
½ tsp salt
1 cup milk
1 cup grated American cheese
3 eggs, separated
¼ tsp cream of tartar
½ tsp mustard or Worcestershire sauce (*optional)
INSTRUCTIONS:
Melt butter. Blend in flour and salt. Remove from heat. Stir in milk. Cook over low heat until thick (about 5 minutes), stirring constantly. Stir in cheese until melted. Remove from heat. Stir in slowly egg yolks [that have been] beaten until thick and lemon-colored.
Beat egg whites until frothy. Add cream of tartar and continue beating until stiff enough to hold a point. Fold the cheese mixture in carefully. Pour into a well-greased 8-inch casserole (1½-qt) [baking dish]. Set casserole in pan of hot water (having water reach well up on casserole) [dish].
Bake 50-60 minutes at 350°F. The souffle will puff way up and become golden brown on top. When done, a knife inserted in the center will come out clean. Serve immediately. Preferably with cream sauce to which sauteed mushrooms, shrimp, cut-up olives, capers, or chopped chives have been added. Serves 6.
*NOTE: the addition of a little mustard or Worcestershire sauce… gives a pleasant flavor to the cheese souffle.
See also…
