Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

I haven't made an impossible pie for so long! Right now I'm on a quest for summer salads that contain protein. I love them for summer meals since they can be made early in the day and you aren't heating up the kitchen as much. If anyone has any favorites, I'd appreciate your posting them. Ruth's Curry Chicken Salad (Naptime Chef) 1-1/2 -2 lbs. boneless, skinless chicken breasts, cut into small, thin strips 1 large Vidalia onion, finely chopped 2 t. curry powder for the chicken (or more, to taste) 1/4 c. olive oil 4 c.cooked Basmatic rice (4 cups AFTER it has been cooked) 1 10oz.package petite frozen peas, thawed (not cooked!) 1/4 c. golden raisins 1/3 c. unsalted peanuts, toasted 1/3 c. sweetened shredded coconut 1/4 c. sliced scallions 1/4 c. mayonnaise 1 c. full-fat Greek yogurt, well stirred 1/4 c. light cream 2 tsp. curry powder Salt & Pepper to taste 1. Saute the chicken strips in olive oil with the chopped onion and 2 t. curry powder. When chicken is fully cooked through, set aside and let cool. Cook basmati rice according to package directions. *You can prepare up to this point one day ahead of time* In a large bowl place the basmati rice, cooked chicken, cooked onion, scallions, peanuts, coconut, raisins and peas. Combine well with your hands or a large wooden spoon. In a separate bowl, whisk together mayonnaise, yogurt, cream and remaining 2 t. of curry powder. Add more curry if you want the salad hotter. Pour sauce over salad, mix the salad with your hands, or wooden spoon, until well-incorporated. Add salt and pepper to taste.

I made tilapia for the first time the other night. It was so easy and so good that we're having it again this week. I served it with creamed spinach and parsley potatoes. Tilapia 2 tilapia filets Olive oil Fresh bread crumbs (made from stale bread in the food processor) Salt and pepper I rubbed the salted fish with oil, dredged in breadcrumbs and baked at 400 for 10 minutes. It was flaky and delicious. Tilapia is so mild you may want to rub it with some spices, but it was just fine for us. And pretty on the plate with the now toasted crumbs.

Grits and greens with my added comments :o) 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes