Welcome to Cooking with Ginger! Many of our guests have suggested that I put together a cookbook of our and YOUR favorite recipes. So, without further ado, welcome to the newest addition to our site. I will begin posting recipes on a regular basis and will give tidbits on the
Fresh Corn and Cheddar Cheese Soufflé 4 servings 4 tablespoons (1/2 stick) butter 1 cup fresh corn kernels (from 2 – 3 ears) or frozen, thawed 3 tablespoons all purpose flour 1 cup milk 4 egg yolks ½ teaspoon dry mustard ½ teaspoon salt ¾ cup grated sharp cheddar cheese
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