1 tb Butter
3 tb Parmesan cheese, grated
6    Eggs, separated
8 oz Cream cheese (soft)
1 c  Grated cheddar cheese
1/2 c  Sour cream
3 tb Chopped pimento
1 tb Chopped chives
3/4 ts Dry mustard
3/4 lb Canadian bacon, diced

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.