1 can (10 1/2 to 11 oz.) condensed soup
1 c. shredded cheese
Seasoning
6 eggs, separated

Combine any from the columns below.

SOUP:

Cheddar cheese
Cream of asparagus
Tomato
Cream of chicken

CHEESE:

Sharp Cheddar
Swiss
American
Jarlsberg

SEASONING:

Dash cayenne pepper
1/8 tsp. ground nutmeg
1/4 tsp. marjoram leaves, crushed
2 tbsp. chopped fresh parsley

1. In 1 quart saucepan, combine soup, cheese and seasoning. Over low heat, heat until cheese melts, stirring occasionally. Remove from heat.

2. In large bowl with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Gradually stir in soup mixture; fold into egg whites.

3. Pour into ungreased 2 quart casserole or souffle dish. Bake at 300 degrees F. 1 hour or until souffle is lightly browned. Serve immediately. Makes 6 servings.

Tip: For best results when beating egg whites, bring them to room temperature before you begin beating. Be sure to use a very clean bowl and beaters; even a small amount of fat or yolk will inhibit the beating.