Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter (or marg.) 1/8 ts Cinnamon, ground
2 tb Flour, all-purpose 1/3 c Sugar
1/4 c Milk 1 tb Lemon juice; freshly squeezd
1 1/2 c Applesauce 4 Egg whites; stiffly beaten
4 Egg yolks; beaten 1 ts Cornstarch
1/3 c Breadcrumbs, soft 1 1/2 tb Sugar
1/2 ts Salt 2/3 c Apple juice

Melt butter. Blend in flour; stir in milk and applesauce. Cook over
low heat until thickened, stirring constantly. Cool. Blend egg
yolks into applesauce mixture. Add breadcrumbs, salt, cinnamon,
sugar, and lemon juice. Fold in the egg whites. Pour into a greased
1-1/2 quart casserole and set in a pan of hot water. Bake at 300
degrees for 1 hour.

Prepare sauce while souffle is baking. Combine cornstarch and sugar
and add to apple juice. Cook until thickened, stirring constantly.
Serve over warm souffle.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-05-94

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