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1 Tablespoon Butter
3 Tablespoon Parmesan Cheese, grated
6 Eggs, separated
8 Oz Cream Cheese (soft)
1 Cup Grated Cheddar Cheese
1/2 Cup Sour Cream
3 Tablespoon Chopped Pimento
1 Tablespoon Chopped Chives
3/4 teaspoon Dry Mustard
3/4 Lb Canadian Bacon, diced
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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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