The Story of Three

Yet again, I’ve switched to the multi-entree method. It seems to be easier. This week has many very busy nights, so we’re going with an easy menu with one special meal. Oh, and the dinner at our friend’s house from a few weeks ago has been rescheduled for Saturday, so my dessert will take place that night. I’ve linked a couple recipes, which I would like to do more often if possible.

Entrees
Spaghetti with bolognese sauce
Tortellini with alfredo sauce and broccoli
(A couple of nights of frozen meals are in here as well)
Tuna Melts

Full Meal
Garden salad w/shredded chicken, seasoned croutons and a hot bacon dressing
Biscuits or rolls
Butterscotch bread pudding

Dessert
King’s Cake

So, this was incredibly tasty and just as light and fluffy as promised. Follow the instructions exactly, and the whole thing will be beautiful!

4 egg yolks
4 egg whites
1 TBS butter, softened
2 TBS finely shredded parmesan cheese
1/4 c. finely diced shallots
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp salt
2 dashes bottled hot pepper sauce
1 c. milk
1 c. shredded cheddar cheese (4 oz)

1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Spread the 1 TBS butter over bottom and up sides of a 1 1/2 qt souffle dish. Sprinkle the inside of dish with Parmesan cheese, turning dish to coat; set aside.

2. Preheat oven to 325 degrees F. In medium saucepan, cook shallots over medium heat in the 1/4 cup butter until tender but not brown; stir in flour, salt and hot pepper sauce. Add milk all at once; cook and stir until thickened and bubbly. Remove from heat. Stir in cheddar cheese until melted.

3. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Slowly add cheese mixture, stirring constantly; set aside.

4. Thoroughly wash beaters or use a new set. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about 1 cup of the beaten egg whites into the cheese mixture. Fold cheese mixture into remaining egg whites. Bake for 65 minutes or until a knife inserted just off center comes out clean. Serve immediately. Makes 6 servings.