3 large eggs
3/4 cup 1% milk
2 tablespoons all purpose flour
1/4 teaspoon salt
Several dashes hot red pepper sauce
1/3 cup shredded American or colby cheese
1/3 cup shredded process or natural Swiss cheese

Preparation Instructions:

Separate the eggs. Discard the yolks from 2 of the eggs. Place egg whites in a clean medium size bowl. Place egg yolks in a small bowl. Set aside. Preheat oven to 325 degrees. Make a foil collar and attach to a 1 1/2 quart souffle dish. Lightly grease the foil collar and the souffle dish. In a small saucepan, whisk together the milk, flour, salt, and red pepper sauce. Cook over moderate heat, stirring constantly, until the mixture starts to thicken. Cook and stir for 2 minutes more or until thickened and bubbly. Add the cheeses and stir until melted. Remove from heat. Whisk egg yolks until light. Add a little of the hot cheese mixture to yolks, then slowly whisk all of the yolk mixture into the cheese mixture. With electric mixer on High, beat egg whites until soft peaks form. Stir one fourth of the whites into hot cheese mixture, then quickly fold in the remaining whites. Spoon into prepared souffle dish. Bake 45 minutes or until puffy and golden. Serve immediately. Makes 4 main dish servings.