Pennsylvania Corn Souffle (1946)

"Melt 1/4 cup butter, and add 1/4 cup flour. Stir to a smooth paste. Add 2/3 cup milk and i cup cream-style corn. Put through food chopper. 

"Cook until thick, stirring constantly. Remove from heat.  Add:

• 3 well-beaten egg yolks
• 1/2 tspn salt
• 1/4 cup grated cheese

"Fold in 3 stiff-beaten egg whites. Pour into greased baking dish. Bake in moderate oven, 350 degrees, about 30 minutes or until set. Serves 4 to 6.

More "Lost" Pocono Kitchens Recipes

Hot Dandelion Dressing with Bacon (1946)

Banana Fritters with Lemon (1946)

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs Andrew W Auerbacher.)