This dish was one of Aunt Mimi’s entertaining standbys—especially as a side with shrimp salad at luncheons. Once, I attended a cooking school in Columbia to learn how to make a very complicated crab and cheese soufflé. After holding our breath in hopes that the soufflé wouldn’t fall, the group I was with bit into it with great anticipation. I must admit, I was a little unimpressed—for all the effort it took, I wouldn’t have turned around for the difference between that fanc
