Recipe - Orange Dessert Souffle

SOUFFLE
1/3 cup Soft butter
1/3 cup All purpose flour
1/8 teaspoon Salt
1 cup Milk
One half cup Thawed frozen orange juice
concentrate
6 Eggs seperated
One fourth cup Granulated sugar

TOPPING
1 cn (8ounce) mandarin oranges
One half cup Granulated sugar
2 tablespoon Cornstarch
One half cup Thawed frozen orange juice
concentrate

Melt the butter in a saucepan; stir in the flour and salt and cook until
the mixture begins to bubble. Add the mild and cook over low hear, stirring
constantly, until the mixture is thick. Remove from the heat and add the
thawed orange juice concentrate. Mix weel and set aside to cool slightly.

Beat the egg yolks until they are thick and lemon colored; add 3
tablespoons of the orangeflavored mixture and mix well. Then add the egg
yolks to the orange mixture and stir until thoroughly mixed.

Beat the egg whites until they just begin to stand in peaks; gradually add
the sugar and continue to beat until they stand in glossy peaks. Carefully
fold the egg whites into the yolk orange mix. Pour into a suitable
unbuttered casserole dish. Bake in a 300 degree F. oven for 1 One fourth hr. or
until a table knife inserted in the middle comes out clean.

For the topping, drain the mandarin oranges, reserving the juice. Add
enough water to the juice to make 1 cup. Mix, sugar and cornstarch together
thoroughly; stir into the juice and water and mix until smooth. Place in a
saucepan over low heat and add the thawed orange juice concentrate. Cook
over low heat stirring constantly until mixture is thickened. Remove from
heat and stir in the mandarin orange sections. Take care not to break up
the oranges. Serve warm over portions of the souffle... serves 6

Posted to Recipe Archive 02 Feb 97 by ted by: Knomura@hawaii.edu on Feb
2, 9.