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Cheese Souffle

14 sl Fresh white bread; crust removed
3 c Grated sharp cheese; cheddar
1/4 c Butter or margarine
6 lg Eggs
3 c Milk; scalded
2 tb Worcestershire sauce
1/2 ts Salt

Tear bread in small pieces. Place 1/2 in well greased slow cooker. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.

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