I was curious about this recipe too, so I hunted it down. Here is what sol posted. Posted by solsthumper (My Page) on Fri, Feb 22, 08 at 14:47 Here's my adaptation of a recipe from the book: Refined American Cuisine. My additions/changes to this recipe were: using 4 larger ramekins, instead of the 2 ounce molds called for. I also added fresh herbs (Thyme) and Cheddar cheese, in addition to the Parmesan. And I served them right in their molds. Yellow Grits Soufflés For the molds 8 two-ounce timbale molds, or miniature muffin pans 1 tablespoon butter, softened 1 tablespoon yellow cornmeal Grease the insides of the timbale molds with butter and sprinkle with the cornmeal. Soufflés 1 cup whole milk 1/3 cup yellow corn grits 1/3 cup grated Parmesan cheese 1/3 cup grated Cheddar cheese 1 teaspoon fresh Thyme or ¼ teaspoon dried Thyme ½ teaspoon kosher salt 1/8 teaspoon ground black pepper Pinch of grated nutmeg 1 egg yolk ¼ cup heavy cream 3 egg whites Preheat oven to 375°F. In a 1-quart saucepan over medium high heat, scald the milk. Slowly whisk in the yellow grits. When the grits begin to thicken (after about 3 minutes) stir in the cheeses. Season with S & P, and grated nutmeg. Allow mixture to cool, then stir in the egg yolk and heavy cream. In the bowl of an electric mixer, whip the egg whites on high speed until soft peaks form. Fold the egg whites into the grits mixture. Fill the molds to the very top. Place molds on a baking sheet and bake for 10-15 minutes, or until set. Remove the soufflés from the oven and allow them to cool for a minute or two before unmolding onto a serving dish or platter. Sol

Nearly everyone seems to be giving you breakfast and dessert ideas, so here is an entree for a change: CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1 cup finely chopped onion 1/2 cup dry red wine + 1/2 cup dry red wine 4 pound loin of pork, either with bones or boneless Salt Pepper 1/2 teaspoon thyme 1 cup canned beef bouillon 1 Tablespoon cornstarch 1/3 cup cold water Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and 1/2 cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan just large enough to hold the roast and juices that will develop. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to internal temperature of 170 degrees. Combine remaining 1/2 cup of wine with beef bouillon and baste meat frequently with this and pan juices. If you need more, mix 1 part wine with 2 parts bouillon. Dont let pan juices scorch. (The onions will scorch a bit, even with basting, but they still taste good.) When roast is done, transfer to board for carving. To thicken pan juices if desired: Measure pan juices. For each cup of pan juice, mix 1 Tablespoon cornstarch with enough cold water to make a paste, then combine with the cooking liquid and cook until thick. Spread some sauce over carved meat and pass rest at the table. Serves 6. Adapted from Americana Magazine, November 1976 From my notes: Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation of the yummy liquid. Baste gently so you dont disturb the cranberry-onion coating on the meat. We serve this with noodles to take advantage of the sauce.

I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8

Khandi, I wanted to let you know that I made the recipe this morning. Both my husband & daughter enjoyed them. I think they are a really nice taste change and will make them again. The only difficulty I ran into was running out of ground ginger. Luckily I had a jar of minced ginger from Trader Joe's in the fridge. Thanks again for posting it.