Mock-Souffle

This super easy main dish looks and tastes just like a souffle, but it's so easy to make.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

EASY CHEESE SOUFFLE

Ingredients:
• 8 slices white bread, buttered and cubed
• 2 cups shredded sharp cheddar cheese
• 6 Tbsp. grated Parmesan cheese, divided
• 5 eggs
• 2 cups whole milk
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• dash white pepper
Preparation:
In 2-1/2 quart greased souffle dish, place half of the bread cubes and top with half of the Cheddar cheese and 2 Tbsp. Parmesan. Repeat layers, using the rest of the Cheddar cheese and 2 more Tbsp. of the Parmesan cheese, and press down gently so all of the food fits within the dish.
In a medium bowl, combine remaining ingredients except for the remaining 2 Tbsp. of the Parmesan cheese, and beat well with wire whisk or eggbeater. Pour this mixture over bread and cheese in souffle dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.
When ready to eat, preheat the oven to 350 degrees F. Uncover the dish and sprinkle with the remaining 2 Tbsp. Parmesan cheese. Bake for 45 to 50 minutes or the souffle is puffed and golden brown and until a knife inserted near the center comes out clean. Serve immediately. 6 servings

3 cheese souffle

Three-Cheese Soufflé Recipe
Servings: Makes 1 souffle (serves 4) Prep Time: 15 minutes Cook Time: 55 minutes
Recipe by Jim Tuttle of Mount Dora Historic Inn
Ingredients:
7 large eggs
4 ounces sour cream
1/3 cup whole milk
freshly ground black pepper
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
¼ teaspoon Tabasco (or other hot sauce)
1 tablespoon butter, softened
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheese
equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size)
Directions:
Pre-heat your oven to 350F.
Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
Basically, shredded cheese goes into the bottom of the souffle dish, eggs are cracked into a mixing bowl, beaten. Then spices are added to the mixture and beaten one more time. Pour that egg mixture into the souffle dish and bake!

Wrightsville Beach Oyster Stew ◾1 cup (2 sticks) butter ◾4 small onions, chopped ◾1 bunch celery, chopped ◾8 ounces sliced mushrooms ◾¼ teaspoon minced fresh garlic ◾1½ cups all-purpose flour ◾1 (2-ounce) jar pimientos ◾1½ teaspoons thyme ◾1½ teaspoons pepper ◾1¼ teaspoons salt ◾8 cups milk ◾8 cups heavy cream ◾1 gallon shucked oysters with oyster liquor Melt butter in a large stockpot over medium heat. Add onions, celery, mushrooms, and garlic, and sauté until tender. Reduce heat to low. Add flour, undrained pimientos, thyme, pepper, and salt. Cook for 3 minutes, stirring constantly. Add milk, cream, and undrained oysters. Simmer for 30 minutes or until the edges of the oysters curl. Do not boil. Ladle into soup bowls. Yields 10 to 12 servings.