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Pimiento Cheese Soufflé
6 tablespoons of butter
6 tablespoons of flour
1/8 teaspoon of dry mustard
a dash of cayenne
1 1/2 cups of milk
6 large eggs, separated
1 1/2 cups of shredded Swiss cheese
one 4 ounce jar of pimientos, drained and chopped | 
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Heat oven to 350ºF. Lightly grease a quart soufflé dish. Melt
butter in a medium saucepan. Stir in flour, mustard and cayenne. Gradually
stir in milk over medium heat until mixture thickens and begins to boil,
about 5 minutes. Stir in cheese and pimientos. when cheese is melted, set
aside. Beat yolks in a large bowl until light and lemon colored. Stir cheese
mixture into beaten yolks. Beat egg whites in a large bowl until soft peaks
form. Gently fold beaten whites into cheese yolk mixture. Pour mixture into
soufflé dish. Bake until golden, puffy and a knife inserted comes out clean,
approximately 45 minutes.
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