These mini souffles are
a nice addition to a bunch buffet or as a light summer lunch
with a salad.
Mini Ham
and Mushroom Souffles
- 6 tablespoons butter or
margarine
1 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese (4 ounces)
1 cup diced fully-cooked ham
6 large eggs, separated
3/4 teaspoon cream of tartar
- In a medium saucepan melt
butter. Add mushrooms and saute till tender. Remove mushrooms,
reserving drippings in pan. Stir flour, salt and pepper into
drippings till smooth. Gradually stir in milk; cook over medium-high
heat till thickened and bubbly, stirring constantly. Remove from
heat; add cheese, stirring till melted. Stir in mushrooms and
ham.
- Beat egg whites and cream
of tartar at high speed of electric mixer until stiff peaks form.
Using clean beaters, beat egg yolks till thickened and lemon-colored,
about 5 minutes. Fold ham mixture into yolks. Pour the yolk mixture
over beaten egg whites; fold gently.
- Spoon mixture into 6 ungreased
1 1/2-cup souffle dishes.
- Bake in a 300 degree oven
for 45 to 50 minutes or till a knife inserted near center comes
out clean. Serve immediately.
Serves 6.
TO MAKE ONE LARGE SOUFFLE:
Spoon mixture into an ungreased 2-quart souffle dish. Bake in
a 300 degree F oven for 50 to 60 minutes.
Nutrition Facts
Calories 363 calories
Protein 18 grams
Fat 27 grams
Sodium 731 milligrams
Cholesterol 307 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
