Tomato Cheese Souffle

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Title: Tomato Cheese Souffle
Categories: Vegetables, Heirloom, Cheese/eggs
Yield: 4 Servings

3 tb Butter or margarine
3 tb Flour
1/2 ts Salt
Few grains cayenne
1 c Tomato juice
1 c Grated cheddar cheese
3 Egg yolks
3 Egg whites

Melt butter; blend in flour, salt and cayenne.
Gradually add tomato juice.
Cook over hot water, stirring constantly until thick.
Add cheese, then slowly add beaten egg yolks; cool.
Beat egg whites stiff, but not dry; fold in. Pour
into greased baking dish. Bake at 325F for 50
minutes. If desired, pour mixture into individual
baking dishes; bake at 325F for 30 minutes. Serves
4-6 Source: Heritage Recipes ch.

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