MAY 18TH: CHEESE SOUFFLE

Swiss Cheese Soufflé

3 ½ tsp. butter or margarine, divided

2 Tbsp. grated Parmesan cheese, divided

1 Tbsp. all purpose flour

¼ c. milk

¼ tsp. minced chives

1/8 tsp. Worcestershire sauce

1 egg, separated

1/3 c. shredded Swiss cheese

Butter the bottom and sides of 1 c. round baking dish with ½ tsp. butter. Sprinkle buttered surface with 1 Tbsp. Parmesan; set aside. In small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to boil; cook and stir for 1 minute or until thickened. Remove from heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to bowl; set aside. In mixing bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375° for 30-35 minutes or until lightly browned and a knife inserted in center comes out clean. Yield: 1 serving.

(05 27 11)