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Mix biscuit mix, mustard in saucepan. Add small amount of milk to make paste, then rest of milk gradually. Bring to boil; boil 1 minute, stirring constantly. Stir in cheese; take from heat. Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in ungreased 1½ - Qt. baking dish, set in pan of water for 50-60 minutes at 350 or until silver knife inserted near center comes out clean. Serves 5 to 6.
Cheese Souffle
¼ cup biscuit mix
½ Tsp dry mustard
1 Cup milk
1 Cup grated Cheese
3 Eggs separated
Mix biscuit mix, mustard in saucepan. Add small amount of milk to make paste, then rest of milk gradually. Bring to boil; boil 1 minute, stirring constantly. Stir in cheese; take from heat. Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in ungreased 1½ - Qt. baking dish, set in pan of water for 50-60 minutes at 350 or until silver knife inserted near center comes out clean. Serves 5 to 6.
