Calendula Souffle

Title:
Calendula Souffle

Yield:
4 Servings

Categories:
Eggs




Ingredients:





     1 tb Butter


     2 tb Parmesan cheese


     6    Eggs


   1/2 c  Half and half (that's half


          -milk; half cream for the


          -non-Americans)


   1/4 c  Grated Parmesan


     1 ts Prepared mustard


   1/2 ts Salt


   1/2 ts Cayenne


     1 ds Nutmeg


   1/2 lb Sharp Cheddar; cut into


          -small pieces


    10 oz Cream cheese; cut into small


          -pieces


   1/2 c  Calendula petals






 From: arielle@bonkers.taronga.com (Stephanie da Silva)


 


 Date: Sat, 22 Apr 1995 11:28:04 GMT


 Spread butter inside a 5 cup souffle dish.  Sprinkle with the 2 tablespoons


 Parmesan.


 


 Beat eggs, 1/4 cup Parmesan, half and half, mustard, salt, cayenne and


 nutmeg in a blender until smooth.  While motor is still running, add


 Cheddar piece by piece, then the cream cheese. Pour into prepared dish and


 stir in calendula petals.


 


 Bake for 45 to 50 minutes at 375F, or until top is golden brown and


 slightly cracked. Serve immediately, garnishing with more calendula


 blossoms.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /MISC


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.