MamasHealth.com Home Egg Recipes Asparagus eggs Bacon & cheese soufflé Deviled eggs Eggs florentine Egg muffin Ham & cheese egg bake Ham frittata Italian omelet Mango omelet Onion frittata Parmasan soufflé Scrambeled egg white Scrambled eggs & salsa Three cheese bake Three herb omelet Tex-mex scramble Zucchini egg bake Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Mama's Kitchen Dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Parmesan Cheese Soufflé Ingredients: 4 eggs or egg substitute 3 Tbsp. butter or margarine 3 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1-1/4 cups milk 1 cup shredded Sharp Cheddar Cheese 1/3 cup 100% Grated Parmesan Cheese Directions: PREHEAT oven to 350°F. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. Gently stir in egg whites. POUR into 1-1/2-qt. soufflé dish or casserole dish. With tip of spoon, make slight indentation or "track" around top of soufflé, 1 inch from edge, to form "top hat." BAKE 45 to 50 min. or until golden brown. Serve immediately.     Tapioca Soufflé Ingredients: 1/4 cup MINUTE Tapioca 1 tsp. Worcestershire sauce 1/4 tsp. dry mustard 1/4 tsp. salt 1/8 tsp. pepper 1 cup milk 1 cup Shredded Cheddar Cheese 4 eggs, separated Directions: PREHEAT oven to 350°F. Mix tapioca, Worcestershire sauce, mustard, salt, pepper and milk in medium saucepan. Let stand 5 min. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Add cheese; stir until melted. BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored. Add tapioca mixture; mix well. Gently stir in egg whites. Pour into 6-cup soufflé dish or 1-1/2-qt. casserole dish. Place dish in large baking pan. Fill pan with hot water to depth of 1 inch. BAKE 50 to 55 min. or until center is set. Serve immediately.	Health benefits of sex Dealing with a stubborn husband or boyfriend Surviving a financial crisis Supporting a family on one income
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