Recipe - Candian Souffles

3 tablespoon Butter
3 tablespoon Parmesan cheese,
grated
6 Separated eggs
8 ounce Room temp cream cheese
1 cup Grated cheddar cheese
One half cup Sour cream
3 tablespoon Chopped pimento
1 tablespoon Chopped chives
Three fourths teaspoon Dry mustard
Three fourths pound Canadian bacon, cut in
bitesized pieces

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 2530 minutes. Souffle is done when a knife
inserted in center comes out clean.