3 tb Butter
3 tb Parmesan cheese,
-grated
6    Separated eggs
8 oz Room temp cream cheese
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, cut in
-bite-sized pieces

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.