3 tb Butter
3 tb Parmesan cheese,
8 oz Room temp cream cheese
1 cGrated cheddar cheese
1/2 cSour cream
3 tb Chopped pimento
1 tb Chopped chives
3/4 ts Dry mustard
3/4 lb Canadian bacon, cut in
Butter bottom and sides of individual souffle dishes and sprinkle with
parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg whites until
stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn
souffle into souffle dishes. Bake at 350 degrees 25-30 minutes.
Souffle is done when a knife inserted in center comes out clean.