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CRUSTY HAM AND CHEESE SOUFFLE

Serves 4
 

Ingredients

• 8 ounces finely chopped fully cooked ham(about 1½ cups)
• 2 tablespoons fine dry bread crumbs
• 1/4 teaspoon dried rosemary, crushed
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/4 teaspoon dry mustard
• 1/4 teaspoon white pepper
• Dash ground allspice
• 1 cup milk
• 1 cup finely shredded Cheddar cheese (4 ounces)
• 6 egg yolks
• 6 egg whites
• 1/4 teaspoon cream of tartar
 

Cooking Directions

Generously butter a 1½-quarter souffle dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside.

In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in ham; set aside.

Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared souffle dish. Bake in a 350 degree F. oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; souffle should shake slightly when gently moved. Remove collar from dish; serve souffle immediately.
 

Serving Suggestions
Have a special celebration and want something different to mark the occasion? This savory souffle can be served with a fruit salad.
 

Nutrition Facts
Calories 496 calories; Protein 32 grams; Fat 34 grams; Sodium 1229 milligrams; Cholesterol 416 milligrams; Saturated Fat 18 grams; Carbohydrates 13 grams; Fiber 0 grams
 

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com