Marge Golson was the cook in the former Graland kitchen when I started in August of 1976. She disliked the word chef or cateress. The food was truly made from scratch; the recipes were mainly in her head, although she admitted there were times she forgot and would peek at her recipes. I lived on Cherry Creek Drive South at that time and would often beg a ride on Sundays so that I could work-- and enjoy the company of this wonderful lady and Brad, her husband.
Brad drove Marge six days a week to school and appeared every day behind the library as he listened to the radio and waited for his dear wife to leave school. I should mention that Marge came on Sundays so that she could bake desserts or prep some meals for the week. Her chocolate chip cookies often helped me avoid walking to Cherry Creek for lunch on Sundays. The last lunch Marge cooked at school was one I requested: beef sukiyaki. Forty years later, I still miss her-- and her cooking.
Today’s recipe from The Graland Gourmet segment of school history is Marge’s Never Fail Cheese Souffle.
5 slices of bread, crust removed
½ lb. sharp cheddar cheese
4 eggs, beaten
2 cups of milk
4 T. melted butter
½ tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
Tear bread into small pieces. Grate cheese into a bowl. Add eggs, milk, butter, mustard, salt, Worcestershire sauce, and pepper. Pour cheese mixture over bread. Let stand several hours or overnight. Bake at 350 degrees for one hour or until set. Crabmeat, shrimp, ham, green onions, or green peppers may be added.
Graland Country Day School is a private school in Denver, Colorado, serving students in preschool, kindergarten, elementary, and middle school. Founded in Denver in 1924, Graland incorporates a rich, experiential learning approach in a traditional classroom setting, emphasizing the development of globally and socially conscious leaders who excel academically.