Sun-Dried Tomato and Cheddar Cheese Souffle via The Tillamook Cheese Cookbook:
1/4 c. butter
1/2 c. all-purpose flour
3 Tb. finely chopped, oil-packed, sun-dried tomatoes
1 c. milk, scalded
Pinch of salt
Pinch of nutmeg
Pinch of freshly ground black pepper
1/2 c. grated medium cheddar cheese
3 egg yolks
3 egg whites, beaten
Preheat oven to 400 degrees.
Combine the butter, flour, and tomatoes in a large saucepan.
Recipes Complete: 3
Recipes to Go: 27