Cheese Souffle

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3/4 stick margarine
⅓ cup flour
dash salt
1 teaspoon onion powder
1½ cup milk
few drops of red pepper seasoning
1½ cups grated cheeses (any combination of hard cheeses)
3 eggs, separated

Melt margarine in medium sauce pan. Stir in flour, salt, and onion powder, stirring constantly until mixture bubbles 1 minute. Stir in milk and red pepper seasoning. Continue to cook and stir until mixture thickens and bubbles 1 minute. Stir in cheese until melted. Let cool while beating eggs: beat egg whites until they form soft peaks. In a small bowl, beat egg yolks with a fork. Stir in a little bit of the cheese sauce until smooth, then stir this mixture into remaining cheese sauce. Fold this mixture into egg whites very gently until well blended.

Pour into ungreased 6 cup souffle or straight sided baking dish. Fold a piece of foil in half lengthwise and wrap around dish to make a 3 inch stand up collar. Draw knife in a deep circle in center of souffle so it will puff up high. Bake at 325 degrees for 1 hour and 15 minutes or until firm and golden. Serve immediately.

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