Cheese Souffle #2
| Yield: | 6 Servings |
| Categories: | Eggs |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 1/2 | c | Milk |
| 3/4 | lb | Shredded cheddar cheese |
| 6 | Eggs; separated | |
| 2 | tb | Worcestershire sauce |
| 1 | ts | Salt; I usually leave it out since the w. sauce adds enough sodium for me! |
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