Recipe - Calendula Souffle

1 tablespoon Butter
2 tablespoon Parmesan cheese
6 Eggs
One half cup Half and half (that's half
milk; half cream for the
nonAmericans)
One fourth cup Grated Parmesan
1 teaspoon Prepared mustard
One half teaspoon Salt
One half teaspoon Cayenne
1 ds Nutmeg
One half pound Sharp Cheddar; cut into
small pieces
10 ounce Cream cheese; cut into small
pieces
One half cup Calendula petals

From: arielle@bonkers.taronga.com (Stephanie da Silva)

Date: Sat, 22 Apr 1995 11:28:04 GMT
Spread butter inside a 5 cup souffle dish. Sprinkle with the 2 tablespoons
Parmesan.

Beat eggs, One fourth cup Parmesan, half and half, mustard, salt, cayenne and
nutmeg in a blender until smooth. While motor is still running, add
Cheddar piece by piece, then the cream cheese. Pour into prepared dish and
stir in calendula petals.

Bake for 45 to 50 minutes at 375F, or until top is golden brown and
slightly cracked. Serve immediately, garnishing with more calendula
blossoms.

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/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.