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Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Southwestern Brunch Soufflé


1 T. plus 1/4 c. butter, divided
1/4 c. all-purpose flour
1-1/2 c. 1% milk
1/4 t. salt
1-3/4 c. Sargento Bistro Blends Cheddar & Monterey Jack with Tomato & Jalapeño Peppers Shredded Cheese
1/2 c. crumbled crisply cooked bacon
1/2 c. thinly sliced green onions
6 large eggs, separated
Optional garnish:
1/2 c. salsa
1/4 c. chopped cilantro


Coat bottom and sides of 2-1/2-quart round soufflé dish with 1 tablespoon softened butter.

Melt 1/4 cup butter in medium saucepan. Add flour; cook and stir over medium heat 1 minute. Stir in milk and salt; bring to simmer, stirring frequently. Simmer 2 minutes (mixture will be thick). Remove from heat; stir in cheese until melted. Stir in bacon and green onions.

Beat egg yolks with wooden spoon; stir into cheese sauce. Beat egg whites in electric mixer until stiff peaks form. Gently fold 1/3 egg whites at a time into cheese sauce using rubber spatula. Pour into prepared dish.

Bake in preheated 350°F oven 40 minutes or until puffed and deep golden brown. Serve immediately. If desired, combine salsa and cilantro to garnish; serve with soufflé.

All materials are courtesy of Sargento Cheeses. For more, visit

This farm news was published in the April 5, 2006 issue of Farm World.