Cheese “Souffle” sort of

When baked it puffs up like souffle, so be careful when you take it out of the oven so it doesn’t fall.

Preheat over to 350.

Layer in oiled deep baking dish (if you use a deep dish it has the appearance of a souffle when cooked; in a shallow dish it resembles a quiche) the following two ingredients:

3 cups grated cheddar cheese

4 to 6 slices of bread

Pour over it:

1 ¾ cup milk + ¼ cup sherry

Mix separate and then pour over bread and milk combination:

3 eggs, beaten

½ teaspoon salt

½ teaspoon Worcestershire sauce

½ teaspoon ground marjoram

½ teaspoon dry mustard

Shake of black pepper

Let stand 30 minutes.  Then place the filled deep baking dish insde an oven-proof pan filled a quarter of the way up the outsides sides of the baking dish with hot water, and bake at 350 for 1 hour.

When done, take out of the oven carefully so it doesn’t collapse.  Serve hot with a green salad or tabouli or sliced tomatoes or whatever.

The wheat in the bread and the milk together make it a complete protein, and one serving gives 20 g protein,

Substitutions: swiss cheese, substitute 2 cups of milk only, and substitute ½ teaspoon thyme for the marjoram.