Mini Ham and Mushroom Souffles

These mini souffles are a nice addition to a bunch buffet or as a light summer lunch with a salad.

Yield: Serves 6

Preparation Time: 1

Ingredients

6 Tablespoons butter or margarine

1 cup sliced mushrooms

6 Tablespoons all purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

1 cup (4 oz.) shredded cheddar cheese

1 cup diced fully cooked ham

6 eggs, separated

3/4 teaspoon cream of tartar

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Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 352

Calories From Fat: 234

Total Fat: 26g

Saturated Fat: 14g

Cholesterol: 281mg

Sodium: 747mg

Total Carbohydrates: 11g

Dietary Fiber: 0g

Protein: 19g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a medium saucepan melt butter. Add mushrooms and saute until tender. Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings till smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly, stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms and ham.

Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form. Using clean beaters, beat egg yolks until thickened and lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently. Spoon mixture into 6 ungreased 1-1/2-cup souffle dishes.

Bake in a 300 degree oven for 45 to 50 minutes or until a knife inserted near center comes out clean. Serve immediately.

TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart souffle dish. Bake in a 300 degree F oven for 50-60 minutes.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

Please note that some ingredients and brands may not be available in every store.

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