27
Cheese Soufflé
¼ cup margarine or butter
¼ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon cayenne pepper
1
½ cups milk
2 cups shredded Cheddar cheese (about 8 ounces)
6 eggs, separated
Makes 4 servings
Place margarine in large bowl. Microwave at HIGH (100%)
until melted, about 1 minute. Blend in flour, salt and cay-
enne. Gradually stir in milk. Microwave at MEDIUM-
HIGH (70%) until slightly thickened, about 6 minutes, stir-
ring every 2 minutes. Add cheese. Microwave at MEDIUM-
HIGH (70%) 2 minutes; stir to blend.
Preheat oven to 325˚F. Beat egg yolks. Stir a small amount of
hot sauce gradually into egg yolks; return to sauce, blending
well. Cool slightly.
Beat egg whites until soft peaks form. With rubber spatula,
fold egg whites into cheese sauce, half at a time, just until
blended. Pour into greased 2-quart soufflé dish. Bake 30 to
35 minutes on LOW MIX or until top is puffed and golden
and center is set. Serve immediately.
Per Serving:
Calories: 531
Protein: 27 g.
Carbohydrate: 12 g.
Fat: 41 g.
Cholesterol: 478 mg.
Sodium: 912 mg.
Frittata
¾ cup diced green pepper
¾ cup diced mushrooms
¾ cup diced zucchini
¾ cup diced onion
½ cup diced pimiento
2 tablespoons vegetable oil
6 eggs
2 packages (8 ounces each) cream cheese
¼ cup milk
2 cups cubed bread (3 slices)
1
½ cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
Makes 8 servings
Combine vegetables and oil in medium bowl; cover.
Microwave at HIGH (100%) until vegetables are tender,
about 5 minutes. Drain liquid.
Beat eggs with cream cheese and milk until smooth. Mix in
remaining ingredients. Pour into buttered 9-inch spring form
pan.
Bake 30 minutes on LOW MIX or until set in center. Cool
10 to 20 minutes. Cut into wedges.
Per Serving:
Calories: 426
Protein: 16 g.
Carbohydrate: 12 g.
Fat: 36 g.
Cholesterol: 292 mg.
Sodium: 685 mg.
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