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In article >,
wrote:

> On Wed, 01 Dec 2004 08:46:19 -0600, Melba's Jammin'
> > wrote:
>
> > All this souffle talk has me contemplating making one. For
> > straight-sided dishes I have a 1-1/2 quart Corning casserole with
> > a 2-1/2" inside height and 7" diameter, and a smaller (one quart
> > probably) stoneware thang that has a 2-1/2" inside height and 6"
> > diameter AND is not straight-sided -- it comes in just a little
> > bit at the top.
>

> You can make a souffle in any dish, Barb. It's not a
> mystery recipe - even though we've been conditioned to think
> it is.

I'm not worried about the recipe (hey, I've won ribbons for chiffon
cakes) - just curious about the dish. Thanks. I'm thinking spinach
when i get around to it
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton