*  Exported from  MasterCook  *
 
                    Make-Ahead Cheese and Chile Souffle
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 5    Preparation Time :1:00
 Categories    : Make-Ahead Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           butter or margarine
      1/4  cup           flour
    1      cup           milk
    6      ounces        cheddar cheese -- shredded
    4      tablespoons   bottled hot chile salsa -- or to taste
      1/2  teaspoon      salt
    6                    eggs -- separated
 
 1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish;
 set aside.
 
 2. In a medium saucepan over medium heat, melt butter. Whisk in flour
 until mixture is smooth. Whisk in milk.
 
 3. Whisk sauce over medium-high heat until it boils and thickens. Remove
 pan from heat.
 
 4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.
 
 5. In large bowl of electric mixer, beat egg whites until they hold soft,
 moist peaks. Stir one fourth of whites into cheese mixture to lighten it;
 fold in remaining whites.
 
 6. Pour mixture into prepared souffle dish and bake in preheated oven 30
 to 40 minutes.
 
 * Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover
 surface of mixture with wax paper and refrigerate up to 24 hours. Put egg
 whites in a bowl, cover, and refrigerate. To complete dish, bring cheese
 mixture and egg whites to room temperature (this can be done quickly in a
 microwave oven at a low setting) and continue with steps 5 and 6.
 (Refrigeration is not necessary if recipe is prepared only a few hours in
 advance.)
 
 To make ahead and freeze: Prepare recipe through step 5. Wrap
 freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up
 to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put
 souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55
 minutes. Souffle will be puffy and the top well browned. Serve immediately.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This dish can be partially completed, refrigerated up to 24 hours,
 and then finished, or the souffle mixture can be made aheand and frozen,
 then baked direct from the freezer. Although the souffle won't rise as
 high as usual when it has been frozen, the resulting dish is nonethelss
 surprisingly light and delicious.
 Nutr. Assoc. : 0 0 0 0 1325 0 0