Country Cheese Pudding

Here’s an unusual “savory” pudding. It makes a nice side dish, or a light main course meal with a salad and some crispy hot French bread alongside. Cracker crumbs, milk, cheese, and eggs – plain cooking materials, to be sure. Yet combined and baked- what you have is a nicely textured cheese soufflé without the risk. Don’t hesitate to substitute another good melting cheese for the cheddar, if you prefer.

1 cup, coarsely crushed soda crackers
2 cups, whole milk
1 1/2 cups, grated extra-sharp cheddar cheese
3 large eggs – beaten
1/2 cup, minced parsley
1 tablespoon, Worcestershire sauce
1/2 teaspoon, ground mustard
1/4 teaspoon, salt
1/8 teaspoon, baking soda dissolved in 1 teaspoon hot water
paprika (garnish)

Preheat the oven to 350 degrees. In a large bowl, combine the cracker crumbs and milk. Allow the mixture to stand for approximately 2 to 3 minutes, or until the crumbs are soft and have lost their crispness.

Add the grated cheese, the eggs, parsley, Worcestershire, mustard, salt, soda, and pepper; blend well. Pour into a buttered 1 1/2-quart ovenproof soufflé or casserole dish, and sprinkle paprika over the top. Bake for 1 hour, until the pudding is puffed and golden brown. Serve immediately
 

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