FEBRUARY 28TH: CHOCOLATE SOUFFLE, PANCAKES and PACZKI (poohnch-key)

Chocolate Souffle

½ c. sugar

2 Tbsp. cornstarch

¼ tsp. salt

¾ c. milk

2 squares (1 oz. each) unsweetened chocolate

3 Tbsp. butter or margarine

4 eggs, separated

1 tsp. vanilla

¼ tsp. cream of tartar

Confectioners’ sugar, optional

In saucepan, combine sugar, cornstarch & salt. Add milk. Bring to boil; cook and stir 2 minutes or until thickened. Add chocolate and butter; cook until melted and smooth. Remove from heat. Add 1/3 c. chocolate mixture to egg yolks; return all to pan, stirring constantly. Stir in vanilla; cool slightly. In mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold into chocolate mixture. Pour into greased 2 quart soufflé dish. Bake at 350° for 45-50 minutes or until knife inserted near center comes out clean. Dust with confectioners’ sugar if desired. Serve immediately. Yield: 8-10 servings.