Ready-To-Bake Swiss Souffles

To bake without freezing, place in a 350 deg. F (175 deg. C) oven 35 to 40 minutes until puffed and golden.

Ingredients:

2 tbsp. finely chopped shallots or green onions
6 tbsp. butter or margarine
6 tbsp. all-purpose flour
1/2 tsp. salt
1-1/2 cups milk
1/2 tsp. Dijon-style mustard
3 drops hot pepper sauce
1 cup shredded Swiss cheese (4 oz.)
6 eggs, separated
2 tbsp. snipped fresh parsley
1/4 tsp. dried tarragon leaves, crumbled
1/4 tsp. dried marjoram leaves, crumbled

Procedure:

Butter 6 freezer-to-oven 1 cup souffle dishes or 10-oz. straight-sided ramekins; set aside. In a medium saucepan, fry shallots or green onions in butter or margarine until limp but not browned, about 5 minutes. Stir in flour and salt until mixture bubbles. Gradually stir in milk until mixture bubbles and thickens. Stir in mustard and hot pepper sauce. Cook 2 minutes longer. Stir in cheese until melted. Remove from heat. Beat egg yolks in a small bowl. Stir 1/2 cup hot cheese mixture into beaten egg yolks. Stir egg yolk mixture into hot cheese mixture. Stir in parsley, tarragon and marjoram. In a large bowl, beat egg whites with electric mixer on high speed until stiff. By hand, fold cheese mixture into beaten egg whites. Spoon evenly into prepared souffle dishes or ramekins. Wrap airtight in foil or freezer paper. Label, date and freeze. To serve frozen souffles, preheat oven to 350 deg. F (175 deg. C). Remove souffles from freezer. Unwrap and place on a baking sheet. Do not thaw. Bake about 45 minutes until puffed and golden. Makes 6 servings.