Cheese Potato Souffle Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Mashed Potato,
1/8 t: White Pepper,
3 each: Eggs,
3/4 cup: Grated Cheese,
1/2 t: Salt,
Directions:
Combine hot mashed potato, well-beaten egg yolks, seasong, and 1/2 cup
grated cheese. Lastly fold in stiffly beaten egg whites. Turn into
greased pan. Sprinkle remaining cheese over top. Place baking dish in
a pan containing an inch of hot water. Bake in moderate oven (375F)
25 to 30 minutes. Serve at once. SERVES 6 From: The Complete
American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov
Posted By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 10-14-94
Source from luhu.jp
grated cheese. Lastly fold in stiffly beaten egg whites. Turn into
greased pan. Sprinkle remaining cheese over top. Place baking dish in
a pan containing an inch of hot water. Bake in moderate oven (375F)
25 to 30 minutes. Serve at once. SERVES 6 From: The Complete
American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov
Posted By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 10-14-94
Source from luhu.jp