Grammy Tabors Rule For Ham Souffle Recipes

HAM AND CHEESE EGG SOUFFLE

Steps:

• Preheat oven to 200 degrees.
• In a medium saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Continue to whisk until roux is a light brown (blond roux.)
• Slowly pour milk into the roux, whisking until smooth. Batter will be thick. Whisk in salt, nutmeg and black pepper. Remove from heat.
• In a separate bowl, whisk egg yolks until pale and fluffy. Fold into roux along with shredded cheddar cheese and ham. Set aside.
• Whisk egg whites and cream of tarter until soft, fluffy peaks form. This process is incorporating air into the mixture, which is what increased the volume significantly.
• After egg whites are foamy and fluffy, gently fold them into the ham and cheddar mixture. Do not over mix, as this will push out the air.
• Prep 6 4-ounce ramekins with cooking spray and place onto a rimmed baking sheet. Spoon mixture evenly into each ramekin. Fill approximately 3/4 of the way.
• Bake for 30 minutes. Remove and top each with a pinch of cheddar cheese, crumbled bacon and chives.
• Serve immediately.
• If you've tried this recipe, come back and let us know how it was!

"NO CRUST" HAM AND CHEESE SOUFFLE

Steps:

• 1. Prepare a 9x13" glass baking dish. (I spray with Pam)
• 2. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
• 3. In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika. Pour evenly over bread. Cover, and refrigerate overnight.
• 4. *Next morning, before baking: Preheat oven to 375'F. Combine crushed cornflakes & butter for topping. Spread evenly over casserole. Bake at 375'F. for 40-50 minutes. Let stand a few minutes before serving.

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.