Saturday, 11 October 2014

CROCKPOT CHEESE SOUFFLE

CROCKPOT CHEESE SOUFFLE
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add
1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat
eggs, milk, Worcestershire sauce and salt. Pour over bread and
cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do
not open until ready to serve.

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