---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cheese Souffle
 Categories: Cheese/eggs, Londontowne
      Yield: 4 Servings
 
  1 1/2 c  Milk
    1/2 c  Mild cheddar; shredded
    1/2 ts Salt
      3    Eggs; separated
    1/2 c  Cream of Rice
      2 tb Butter
           Parmesan; grated (optional)
 
  Combine milk and salt; scald. Sprinkle in Cream of Rice and cook,
  stirring constantly, for 1 minute. Remove from heat, cover, and let
  stand 4 minutes. Add butter and cheese; stir until melted. Beat egg
  whites until stiff but not dry. Beat egg yolks until lemon colored.
  Gradually blend warm rice mixture into egg yolks. Fold in about
  1/3rd of beaten egg whites, then remainder. Pour into an
  unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly
  butter the souffle dish and dust with Parmesan cheese. Sprinkle top
  lightly with Parmesan. Bake in preheated 325 F oven until puffed
  and golden brown, about 40 minutes. Serve immediately.

  Recipe by Mrs. William W. LaViolette
 
-----