Free Recipe Peanut Butter and Cheese Souffle
Recipe Type: E Recipes
Recipe Preparation: bake
Cooking Ingredients for Peanut Butter and Cheese Souffle Recipe
3-1/2 tb Butter
4-1/2 tb Flour
1-1/2 c Milk
1/2 ts Salt
1 pn Cayenne
1 pn Fresh ground nutmeg
6 tb Creamy peanut butter
6 Egg yolks
1 c Coarse-grated jack cheese
8 Egg whites
1/2 ts Cream of tartar
Peanut Butter and Cheese Souffle Preparation
Please stop laughing. You paid plenty for this book and I didn”t write it for laughs! This dish is really very good and the flavor of cheese and peanuts is not new in American cuisine. Thomas Jefferson was very fond of this sort of thing, I”m sure. Read the hints first. Souffl‚s are actually very easy. In a saucepan melt the butter and stir in the flour. Cook for just a few minutes. Remove from heat. Stir in the hot milk, using a wire whisk, and return the pan to the heat. Stir until thickened. Add the salt, cayenne, nutmeg, and peanut butter. Stir until all ingredients are well incorporated. Remove from heat. Stir in the egg yolks using the whisk. Stir in the cheese with a rubber spatula and set aside to cool for a few minutes. Beat the egg whites, along with the cream of tartar, until they are stiff and form nice peaks. Very gently, very gently (No, this is not a typo) very gently, fold the cheese sauce into the egg whites. Place in a 1-1/2- to 2-quart souffl‚ dish and bake for 25-30 minutes at 375o. Serve a minute ago! Serve as a luncheon dish or as a first course. HINT: RULES FOR A GOOD SOUFFL