Recipe - Cheese And Chili Souffle

8 sl Egg bread (trimmed) cut
Into 1/2" squares
2 One half cup Milk
4 Eggs
One half teaspoon Dry mustard
One half teaspoon Salt
One fourth teaspoon Pepper
2 cup Sharp cheddar cheese
Coarsely grated
1 cn (4 oz) minced green
Chillies, rinsed and

Spread bread squares over bottom of a 8" x 12" baking dish. Whisk milk,
eggs, mustard, salt and pepper in large bowl to blend. Mix in cheese and
chilies. Pour milk mixture over bread and toss to moisten. Cover and
refrigerate 8 hours or overnight. Preheat oven to 325 deg F. Uncover dish
and bake until souffle is puffy, about 1 hour. Serve immediately. Source:
To Busy to Cook Posted by Linda Davis Submitted By LINDA DAVIS On
082694

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip