Recipe - Corn Souffle

3 tablespoon Margarine Or Butter
3 tablespoon Unbleached Flour
One fourth teaspoon Sugar
One fourth teaspoon Cumin; Ground
One fourth teaspoon Nutmeg; Ground
One fourth teaspoon Red Pepper; Ground
1 cup Milk
3 Eggs; Large, Separated
2 tablespoon Onion; Finely Chopped
2 tablespoon Green Chiles; Finely Chopped
8 Three fourths ounce Whole KernelCorn;Drained,1cn

GREEN CHILE CHEESE SAUCE
One half cup Cheddar Cheese; Shredded,2oz
One fourth cup Green Chiles; Finely Chopped
1/3 cup Half & Half
1 tablespoon Onion; Finely Chopped
1 teaspoon Cumin; Ground
One fourth teaspoon Salt

Heat the oven to 350 degrees F. Butter a 1quart souffle dish or
casserole. Heat the margarine in a 2quart saucepan over low heat until
melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook
over low heat, stirring constantly, until the mixture is smooth and bubbly.
Stir in the milk, heat to boiling, stirring constantly. Boil and stir for
1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least
half of the hot mixture gradually into the egg yolks. Stir the hot mixture
back into the saucepan. Boil and stir for 1 minute. Remove from the heat
and stir in the onion, chiles, and corn. Beat the egg whites in another
medium bowl on high speed, on an electric mixer, until stiff. Stir about
One fourth of the egg whites into the corn mixture. Fold the corn mixture into
the remaining egg whites. Carefully pour the mixture into the souffle
dish. Bake uncovered until a knife inserted in the center comes out clean,
about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle
with the sauce when souffle is done. GREEN CHILE CHEESE SAUCE: Heat all the
ingredients over low heat, stirring constantly, until the cheese is melted.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip