Waring CO900B manual

Page 38

Butter and flour an 8-cup soufflé dish well. Beat yolks and reserve.

In a blender or food processor, purée 11⁄2 cups of corn with the milk; reserve.

Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for 2 minutes, stirring occasionally. Pour the milk/corn purée into saucepan as you whisk simultaneously. Whisk until the mixture is a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3 to 5 minutes. Stir in Cheddar until melted and incorporated. Stir in remaining corn, salt, pepper, and hot sauce. Remove from heat and reserve.

Spoon a small amount of the cheese mixture into the yolks, whisking at the same time. Continue adding all of the cheese slowly to the yolks, whisking the whole time. Reserve.

With an electric mixer, beat the egg whites until peaks form that are stiff but not dry, about 3 minutes.

Gently fold the whites into the yolk-cheese mixture in three increments, using a large rubber spatula, so that the two are well incorporated.

Pour mixture into prepared soufflé dish and bake until the soufflé is golden and puffed over the rim of the dish, approximately 35 to 40 minutes.

Serve immediately.

Nutritional information per serving:

Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g

sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg

Note: A great way to prepare the corn for this dish is to roast it:

38

Page 37 Page 39
Image 38
Page 37 Page 39
Contents Convection Oven Important Safeguards Read ALL InstructionsFor Household Commercial USE Contents Grounding instructions Extension CordsIntroduction Parts and accessories 1513Oven Temperature Ready Indicator Light Green TimerPower Indicator Light Red Function Control Knob and General Function GuidelinesRotisserie Temperature Control KnobWire Racks RoastRack Support Guides Upper Heating ElementsRotisserie Sockets Lower Heating ElementsBefore using your oven Function guidelinesConvection Bake Rotisserie Trussing a chicken Roast Broil Oven Rack Position Diagram Bakeware Reference GuideTips and Hints Brining Pork Finished Cooking TemperaturesBeef/Lamb PoultryUse and care Removing the Oven Light Cover Installing and Replacing Oven LightInstall or Replace the Oven Light Replace the Oven Light CoverReference Charts Pastry Recipes ITALIAN-STYLE Meatloaf Wrapped in Bacon Rosemary chicken With garlic Hoisin-glazed cornish hens Rotisserie pork loin with sage-garlic rub Rotisserie garlic eye round Page Cod with ginger lime crust Salmon with honey soy glaze Braised short ribsPage Roasted root vegetables BrocColi and cheddar twice-baked potatoes Cheddar corn soufflÉ Page Spring vegetable quiche Page French bread/rolls To bakeFor rolls For loafFor baguettes Honey wheat rolls Focaccia romana Blueberry cinnamon pecan muffins Banana Walnut Loaf Cake Lemon Meringue Pie Page Pecan Pie PÂte BrisÉe Pie Pastry Mile-High Apple Pie Page Chocolate SoufflÉ Cake Page IB-8140
Top Page Image Contents