Creamy Cheese Souffle (4 servings) 1/4 cup Minute Tapioca 1 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup milk 1 cup shredded Cheddar cheese 4 large eggs - separated Mix tapioca, Worcestershire sauce, mustard, salt, pepper and milk in medium saucepan. Let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Stir in cheese until melted. Beat egg whites in large bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored. Stir tapioca mixture into beaten egg yolks. Gently stir egg yolk mixture into stiffly beaten egg whites. Pour into 6-cup souffle dish or 1-1/2-quart casserole. Place dish in large baking pan. Fill pan with hot water to depth of 1 inch. Bake at 350 degrees F for 50 to 55 minutes or until firm. Minute Tapioca is precooked tapioca that's available in the baking section of most grocery stores. It helps makes this souffle creamy and cuts down on prep time. Mr Breakfast would like to thank Valarie34 for this recipe. Recipe number 1131. Submitted 11/10/2003.