"Nancy2" > wrote in message
...
Paul, re ham and cheese soufflé...I love cheese soufflé, and make it fairly
often, but have never
added anything to it. Do you just add diced ham to a regular recipe? Isn't
it too heavy so it
sinks to the bottom?

Basically you shred the ham using a fork. I fold it in to the batter. Yes
it is heavier and does not puff up as much. You won't get the top hat
effect. But it sure does taste good. I guess you could just serve sliced
ham with a cheese souffle as well.



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