Hominy Grits Soufflee

 "Take 2 cups cold cooked Hominy grits and add 1 cup warm milk. Heat mixture to soften, beat well and stir into it 1 teaspoon salt and 2 Tablespoons butter. When it has cooked somewhat add well beaten yolks of 2 eggs. After mixture has become quite cool, gently mix in stiffly beaten egg whites. Turn into a buttered baking dish, place in oven, and cook until it becomes delicate brown and firm through out. "

Mexican Souffle

 "Scald 1 cup black coffee and stir into 3 Tablespoons butter creamed with 3 Tablespoons cornstarch and 2 Tablespoons grated chocolate. Remove from fire and stir it slowly into yolks of 3 eggs beaten well with 1/3 cup butter. Fold in whites, beaten stiff and back in dish set in hot water for 25 minutes."

Is it the chocolate that makes it Mexican? Is this a mole? I'm confused.

Omelet Souffle

 "Take yolks of 3 eggs mix with 6 heaping Tablespoons of powdered sugar and 1 teaspoon and flavoring essence or cordial. Beat to a stiff cream. Beat whites stiff and add the yolks, folding them in quickly. Put in baking pan lined with cold butter. Dust with powdered sugar and bake until delicately brown. 10 minutes in a medium oven, but have oven hot first."

Dessert Souffle

This is a recipe from my grandmother Mima, Ho-Ho's mother, who Hi-Ho referred to as Mummy.

Ingredients
2 three ounce packages cream cheese
I cup sour cream
3 eggs, separated
1/4 cup honey
dash of salt

Process

1. Let cream cheese stand at room temperature until softened. 
2. Preheat oven to 350. 
3. Beat cream cheese until smooth and fluffy and blend in sour cream. 
4. Beat the egg yolks until slightly thickened and then stir into the sour cream mixture. 
5. Pour into a 1.5 quart casserole pan. 
6. Bake at 350 for 35 to 40 minutes, or until the top is golden brown. 

Serve with sour cream and sweetened strawberries. 

Walnut and Goat Cheese Souffles from The Joy of Cooking

These walnut and goat cheese soufflés are from pg 139 In the Joy of Cooking. We serve these with a lightly dressed green salad. We chose an orange balsamic dressing.

Yield: 8 servings (in ramekins)
Ingredients
3/4 cup walnuts, toasted and finely chopped (almost to dust)
1/4 cup corn meal
3 Tablespoons unsalted butter
1/4 cup all purpose flour
2/3 cup milk
10 ounces fresh unripened goat cheese
4 large egg yolks
2 cloves garlic, very finely minced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
5 large egg whites
1/4 teaspoon cream of tartar

Process

1.  Preheat oven to 350 degrees. 
2.  Combine walnuts and cornmeal
3.  Butter 8 six ounce ramekins and coat with the nut cornmeal mixture. If there is any left over nut mixture, scatter in the bottom of the ramekins.
4.  Melt butter in a saucepan over medium heat. 
5. In the sauce pan, whisk in the flour and cook stirring for one minute. 
6. Add the milk and, stirring briskly, bring to a boil.  It will be very thick. 
7. Scrape mixture out into a bowl and add the cheese. Mash it until it is melted. 
8. Beat in egg yolks, garlic, thyme, salt, and pepper. 
9. In another bowl, beat the egg whites and tartar until stiff but not dry. 
10. Stir 1/4 of the egg whites into the batter to loosen it up. The fold the rest of the whites into the batter. 
11. Pour mixture into the ramekins. Smooth the tops. 
12. Place them in a water bath, 1/2 to 3/4 up sides of ramekins.
13. Bake in oven until a skewer comes out clean (~30 minutes)
14. Let stand for 15 minutes in water bath. 
15. Invert and serve.

Cheese Souffle

This recipe reminds me of HiHo's Baked fondue.

Madeleine's Baked Fondue

It didn't take me much longer than a trip to the market to make Hi-Ho's Baked Fondue. I even went out on a limb and didn't exactly follow the directions. That is a big deal for me as a cook that likes to follow recipes and tends to not 'wing it'. By the way, this is much less like a bread pudding but much more a souffle like

I decided to use a baguette and then doubled the wet ingredients. It worked perfectly. The picture below is after I made my first layer.


















Ingredients
1 baguette, cut into three equal lengths, and then each piece is cut in half lengthwise.
 4 eggs beaten
tub of Old English cheese to spread on baguette lightly
cheddar cheese slices
tomato slices
Lots of dry mustard
Lots of Worcestershire sauce
salt and pepper
1 teaspoon chopped onion
3 cups milk

Directions
 *Below are additional pictures of my assemblage.*

1. Place bread, cheese, and tomatoes in layers in a round baking dish.




















2. Beat eggs, add milk and seasonings. Stir. I add a lot of seasoning and it ended up a light tan color.

3. Pour over bread and cheese. 
 
















4. Top with a layer of slices cheese.
 
















5. Let stand on hour. Stare at it and drool.

6. Preheat oven to 325.

7. Bake for one hour.

8. Cut like a pie and serve.

This served my family of five with left overs.

Mushroom and Cheese Souffle

The 1950's antiquity of some of these recipes really cracks me up! Another Pete special!


 
Ingredients
1 package Old English cheese
1 can Campbell's cream of mushroom soup
4 eggs, separating yolks from whites- slightly beat the whites
4 strips of bacon, cooked and crumbled
serve with : corn muffins and a salad

Directions

1. Preheat oven to 325 degrees. Butter a casserole dish. 
2. In a double boiler, melt Old English cheese.
3. Blend in mushroom soup. 
4. Add egg yolks and cook slowly, stirring until thick. 
5. Season to taste
6. Fold in slightly beaten egg whites. 
7. Pour into a buttered casserole pan.
8. Sprinkle with bacon. 
9. Place casserole dish in a shallow pan of water. 
10. Bake in preheated oven for 1 hour.

Serve with corn muffins and a green salad for a "satisfying meal"! 

Orange Marmalade Souffle

My father in law loved marmalade. I wish I had made this for him while he was still alive. I know my father likes marmalade too so maybe on my next visit I will choose this for his dessert. Oh wait... I can't I took his double boiler. Ho hum YUM!

Orange Marmalade Souffle
(steamed)
Ingredients and materials:
6 egg whites
1/2 cup orange marmalade, finely chopped (plus more for garnish)
1.5 quart double boiler with lid, buttered and sprinkled with sugar

Process:

* Beat egg whites
* Fold in marmalade and turn into double boiler.
* Cover and cook over not too rapidly boiling water 1 hour.
* DO NOT LIFT COVER - IT MAY GO UP WITH THE SOUFFLE!
* Turn out on a serving platter
* Serve with marmalade sauce (chopped marmalade heated with a little water)