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Butter bottom and sides of individual souffle dishes
and sprinkle with parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat
in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg
whites until stiff. Gently, fold into yolk mixture;
fold in Canadian bacon. Turn souffle into souffle
dishes. Bake at 350 degrees 25-30 minutes. Souffle is
done when a knife inserted in center comes out clean.
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Plain Text Version of This Recipe for Printing o
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