and pepper, stir for 1 min. Remove from heat and whisk
in milk until smooth. Stir over high heat until boiling.
6. Remove from heat and add 1 cup of cheese. Stir until
melted. Add chives and egg yolks and blend well.
7. In bowl, whip egg whites with mixer on high speed until
stiff, peaks form. Stir 1/3 of whites into cheese mixture.
Then gently fold cheese mixture into remaining whites till
blended.
8. Preheat oven for 3 minutes at 401°F.
9. Spoon mixture equally into mushroom caps. Sprinkle
remaining cheese.
10. Bake on short rack for 25 minutes at 374°F.
11. Remove foils and transfer soufflés to plates with a wide
spatula.
Makes 4 servings.
ROASTED GARLIC BUTTER CRAB
2 Whole crabs (approx. 1 lb each)
½ medium onion (sliced)
¼ cup garlic (sliced)
1 red chili (sliced)
Aluminum foil (large enough to wrap crab)
2 Tbsp butter
1 Tbsp milk
2 Tbsp cooking wine
1 Tbsp black pepper
Dash of salt
1. Clean crabs and cut into 8 pieces. Marinate with salt and
cooking wine for approx. 15 minutes.
2. Spread butter on aluminum foil. Place crabs in the
center. Fold sides of foil up but do not seal.
3. Mix onion, garlic, chili, milk, pepper and salt in medium
bowl. Pour over crab and seal aluminum foil.
4. Preheat oven for 3 minutes at 455°F.
5. Place on short rack and bake at 401°F for 12 minutes.
Makes 2 servings.
11
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