1 (10 oz.) pkg. chopped broccoli, cooked & drained
2 tbsp. butter
2 tbsp. flour
Dash of salt
1/2 c. milk
1/2 c. Jalapeno cheese or Parmesan

Stir butter, flour, salt, milk and cheese until thickened. Add drained broccoli, separate 4 eggs. Add well-beaten egg yolks to broccoli mixture. Fold in stiffly beaten egg whites. Place in ungreased souffle dish and bake at 350 degrees for 35 minutes. Serve with mushroom sauce; drain 6 ounce can mushrooms, brown lightly in 4 tablespoons of butter. Blend in 2 tablespoons flour, salt and pepper to taste. Add 1 cup water in which 1 chicken bouillon cube has been dissolved. Stir until thickened. Add 1 tablespoon chopped pimento. Serve with souffle.