Categories: Cheese/eggs, Canadian 
      Yield: 6 servings 
  
      1 tb Butter                            1/2 c  Sour cream 
      3 tb Parmesan cheese, grated             3 tb Chopped pimento 
      6    Eggs, separated                     1 tb Chopped chives 
      8 oz Cream cheese (soft)               3/4 ts Dry mustard 
      1 c  Grated cheddar cheese             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.