BREAKFAST BREAD BOAT

Breakfast Bread Boats

1 Baguette

5 large eggs

1/3 cup heavy cream or whole milk

4 oz cooked bacon bits

4 oz cheese

2 green onions thinly sliced

In a medium bowl, mix eggs, cream, bacon, cheese, and onions.

Cut a long rectangle through the top of the baguette and partially unstuff the baguette. Spoon the mixture into the baguette.

Bake for 25 minutes at 350 F (175 C)

Cut and serve while still warm.

POTATO PANCAKES

Potato Pancakes
Makes about sixteen 3" pancakes 

Peel and boil over medium heat about two pounds Russet potatoes, or Yukon Golds or Redskins until done but not terribly soft.  Drain the potatoes, set aside to cool.  When cool grate like you would cheese.  OPTIONAL:  Add 1/2 cup Parmesan cheese and 1/2 cup finely diced green onions or about 1 small white onion, grated.

Whisk together:
2 eggs
1 Tablespoon flour
teaspoon salt
1 teaspoon black pepper
1/4 teaspoon baking powder

Combine with the potato/cheese mixture.  Shape into 1/2 cup portions.

Heat a pan over medium heat.  Film the bottom with oils do, a few at a time, cook the pancakes for about five minutes per side, flattening them out as you go. keep them warm in a 175° oven as they finish.  Serve accompanied by applesauce and sour cream on the side.

MIGAS

Migas

 (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs. 

4 large eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion
2 tablespoons chopped green chiles
1 medium tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
crema or sour creamIn a small bowl, lightly beat together the eggs, water and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.

Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.

Migas Notes

This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.

Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.

In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon
chopped ham
crumbled chorizo (browned before you add the eggs)
cooked, shredded chicken or turkey
grated or diced potato (sautéed until tender before adding the eggs)
poblano chiles
green bell pepper
green onion
cayenne pepper (a dash or so)
minced garlic

CLASSIC HASH

Classic Hash
Serves 6

POACHED EGGS:

1 or 2 large cage-free eggs per person

2 tablespoons white wine vinegar

CLASSIC HASH:

6 tablespoons unsalted butter

About 1-1/2 pounds organic red or white rose potatoes, peeled, and diced, to make 4 cups

About 1/2 large organic red or yellow bell pepper, stemmed, seeded, deveined, and diced, to make 2/3 cup

About 1/2 medium red onion, diced, to make 2/3 cup

1 medium organic leek, white and some light-green parts only, trimmed, halved lengthwise, thoroughly washed, and diced, to make 2/3 cup

4 to 5 pounds cooked roast beef, ham, turkey, or corned beef, well trimmed and diced, to make 5 to 6 cups

1 tablespoon plus 1 teaspoon chopped fresh herbs such as thyme leaves, chives, or basil

Freshly ground black pepper

Salt

Chopped fresh chives, for garnish

Tomato ketchup, optional

Hot pepper sauce, optional

First, poach the eggs up to several hours ahead of time. Fill a large skillet with water 3/4 of the way up its side. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Stir in the vinegar. Bring a separate skillet of water to a boil alongside.

One at a time, break an egg into a small ramekin or cup and gently slide it into the simmering vinegar-water. Repeat with as many eggs as will fit in the pan without overcrowding, reserving for another use any eggs whose yolks you break.

Poach the eggs for 3 to 4 minutes, until the whites are set and the yolks are done softer or harder, as you like. As the eggs are done, use a slotted spoon to immerse them in the second pan of simmering water for 1 to 2 seconds to rinse away the vinegar flavor; then, lift them out with the slotted spoon and carefully transfer to a bowl of chilled water. Cover until cooking time.

Before cooking the hash, bring a clean saucepan of water to a boil on a burner near the 1 or 2 burners you'll be using to cook the hash. Reduce the heat to maintain a simmer.

In 1 or 2 skillets large enough to hold all the hash ingredients comfortably, or a large wok, melt the butter over medium heat. Add the potatoes, bell pepper, onion, and leek and saute, stirring frequently, for about 5 minutes. Add the beef, ham, turkey, or corned beef along with the thyme or other fresh herbs, and season lightly with pepper and salt to taste. Continue sauteing, stirring occasionally, until the potatoes are tender and lightly browned.

Divide the hot hash among 6 heated serving plates, mounding it in the center of each. Immediately, use a slotted spoon to remove the poached eggs from the chilled water and immerse them in the simmering water for 3 or 4 seconds to warm them up; then, drain briefly on a clean kitchen towel and carefully transfer 1 or 2 eggs to each serving, nestling them on top of the hash. Garnish with chives. Serve immediately, passing ketchup and hot sauce at the table.

HUEVOS RANCHEROS

Huevos Rancheros

HUEVOS RANCHEROS

Serve with BLack Bean Salsa, Salsa Fresca and Guacamole

Makes 6 servings

6 (6-inch) corn tortillas

2 tablespoons vegetable oil

1/2 cup chopped onions

1 teaspoon chopped garlic

3 large tomatoes, peeled and chopped

1 (4-ounce) can chopped green chiles

1/4 teaspoon salt

Pinch of cayenne

1/8 teaspoon Tabasco sauce

6 poached eggs

1/2 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese

Fry the tortillas, one at a time in hot oil for about five seconds on each side or just until they are softened.  Drain them on paper towels and keep warm.

In the oil in the skillet, sauté the onions and garlic until soft, 3 to 4 minutes. Add the tomatoes, chiles, salt, cayenne and Tabasco.  Simmer, uncovered, for 10 minutes, stirring occasionally. 

To assemble, put a tortilla on each dinner plate, place an egg in the center of the tortilla and spoon the sauce over the egg.  Sprinkle with the cheeses. 

SMOKED SALMON BENEDICT and QUICK HOLLANDAISE SAUCE

Smoked Salmon Benedict
Makes 1 serving

2 toasted English muffins (or biscuits)
4 ounces smoked salmon
2 poached eggs
Hollandaise sauce (recipe follows)

Place the muffins on a serving plate. Arrange thin slices of smoked salmon on top of the muffins. Place the eggs on top of the salmon and drizzle with hollandaise sauce.

Quick Hollandaise Sauce
2 tablespoons butter
1 teaspoon fresh lemon juice
1 egg yolk, well beaten
1 tablespoon evaporated milk
Pinch of salt
Pinch of cayenne
1/2 teaspoon minced fresh dill

Melt the butter in a saucepan over medium-low heat.  Stirring constantly, add the lemon juice, egg yolk, milk, salt and cayenne. Stir until the mixture thickens. Stir in the dill and serve warm.

GRILLADES and GRITS

Grillades
Makes about 10 servings

4 pounds boneless beef or veal round steak, about ¼-inch thick
1 tablespoon salt
1 teaspoon cayenne
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup all-purpose flour
½ cup vegetable oil
3 medium-size yellow onions, chopped
2 medium-size green bell peppers, chopped
3 ribs celery, chopped
3 cups whole canned tomatoes, crushed with their juice
2 cups beef broth
½ cup dry red wine
2 bay leaves
½ teaspoon dried tarragon leaves
½ teaspoon dried basil leaves
½ cup finely chopped green onions
3 tablespoons finely chopped fresh parsley leaves

Remove any fat from the beef or veal. Cut into 2-inch squares. Combine the salt, cayenne, black pepper and garlic in a small bowl. Have the flour at hand.
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Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with the rest of the meat. In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, eight to 10 minutes. 
Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until the meat is very tender, about 1 ½ hours. If the mixture becomes dry, add a little water or more broth. When ready to serve, add the green onions and parsley. Serve with baked grits. 
Baked cheese grits
Makes 10 to 12 servings
2 cups yellow grits, cooked according to package directions
3 large eggs, slightly beaten
½ pound grated cheddar cheese
1 cup milk
1 stick butter
Salt and freshly ground black pepper, to taste

After the grits are cooked, add the eggs, cheese, milk and butter and stir until all is blended and the cheese and butter are completely melted. Season with salt and pepper. Pour the mixture into a two-quart baking dish and bake at 350 degrees for about 45 minutes.

FRENCH APPLE MUFFINS

French Apple Muffins

1 ½ c. flour, sifted
3/4 c. sugar, divided
1 3/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Nutmeg
½ c. shortening
½ c. chopped pared apple
1 egg
½ c. milk
1 tsp. Cinnamon
4 Tbsp. Melted butter

Grease 12-hole muffin pan or line with paper bake cups. Sift together flour, ½ cup of the sugar, baking powder, salt and nutmeg. Cut in shortening until mixture resembles coarse crumbs. In another bowl combine apple, egg and milk; add to dry ingredients blending well. Spoon into prepared muffin tins. Bake at 350 for 20 to 25 minutes until golden brown. Mix the remaining sugar with cinnamon. Dip top of each muffin in melted butter and then in cinnamon-sugar mixture. Serve warm. Makes 1 dozen.

PAIN PERDU

Pain Perdu

4 large eggs, lightly beaten

1/2 cup milk

3 tablespoons granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

2 to 4 tablespoons butter

8 to 12 slices (each ½-inch-thick) day-old French bread or regular sliced bread

Confectioners’ sugar

Louisiana cane syrup

Combine the eggs, milk, granulated sugar, vanilla, ginger, and cinnamon in a medium-size mixing bowl, and mix well.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

Dip each bread slice into the batter, turning to coat evenly. Add 2 to 3 slices of the bread at a time to the skillet and fry until golden brown on both sides, turning once. Transfer to a warm platter and repeat the process with the remaining bread, adding more butter as needed.

Sprinkle with confectioners’ sugar and serve warm with Louisiana cane syrup.

Makes 4 to 6 servings

SHERRIED FRENCH TOAST

Sherried French Toast

2 eggs
1/4 cup sugar
½ tsp. Cinnamon
½ tsp. Grated lemon zest
1/4 cup melted butter
½ cup cream sherry
8 slices of day-old French bread, ½ inch slices (you can use Texas Toast but you’ll have to double the batter recipe.)
Butter for frying
Powdered sugar
Cane or other syrup (Steens Cane Syrup if you can get it)
Fruit for garnish

Beat eggs, sugar, cinnamon and lemon zest until well blended. Add melted butter and cream sherry. Blend well. Heat butter in heavy pan. Dip each piece of French bread in the egg mixture and brown on both sides. Garnish with powdered sugar and fresh fruit. Serve with cane syrup. Serves 4.
Add one ripe banana, mashed, to the egg mixture. Nice touch.

GAMBLER'S EGGS

GAMBLER'S EGGS

4 potatoes boiled and cut into small dice

1 large slice ham, cut into small cubes

2 medium onions, chopped fine

4 average size fresh tomatoes, diced

1/2 pound fresh mushrooms, chopped

1 large green pepper, diced fine

10 eggs

4 Tbsp. melted butter

Place all ingredients in a large skillet in which the butter was melted with the exception of the eggs and green pepper.  Beat eggs well and pour over all.  Add green pepper while cooking.  Cover with a lid and cook until eggs are set and all is hot through, about 20 minutes.

EGGS IN HELL

EGGS IN HELL

4 Tbsp. olive oil

1 clove garlic

1 onion, minced

2 cans tomato sauce

1/2 teaspoon minced thyme

1/2 teaspoon minced sweet basil

1 teaspoon minced parsley

salt and pepper 

8 eggs 

Heat oil in saucepan that has a tight cover.  Split garlic lengthwise and run a toothpick through each piece.  Cook in. The oil very slowly over low heat until fragrant.   Add minced onion and cook 10 minutes until yellow.  Add tomato sauce and all seasonings and herbs.  Cook 15 minutes, stirring often.  When done remove garlic and toothpicks and discard.  Break eggs into sauce, spacing evenly.  Spoon sauce over them, cover loosely and cook slowly for 20 minutes or until eggs are cooked through.  Serve over French bread, sliced thin and dry- toasted in the oven.  Serves 4

BUTTERMILK DROPS

BUTTERMILK DROPS

 These are one of the easiest types of doughnuts to make, because the dough is dropped by the spoonful into hot oil. The cinnamon-sugar coating is also a New Orleans tradition.

Buttermilk Drops

Makes 16 to 18

2-2/3 cups all-purpose flour

1-1/2 cups granulated sugar, divided

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

1 teaspoon ground cinnamon

Vegetable oil for frying

Combine the flour, 1/2 cup of the sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl. Whisk well to mix the ingredients.

Combine the egg and egg yolk in a mixing bowl and whisk well. Stir in the buttermilk and melted butter, and whisk well.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture comes together and only small lumps remain. Do not beat the batter until smooth.

Combine the remaining sugar with the cinnamon in a shallow bowl.

Heat at least 2 inches of oil to a temperature of 375 degrees in a Dutch oven or deep skillet. Place a few layers of paper towels on a baking sheet and top it with a wire cooling rack.

Drop balls of dough about the size of a walnut into the hot oil, being careful not to crowd the pan. Fry the balls for 1-1/2 to 2 minutes per side, turning them gently with a wire mesh spoon.

Drain the drops on the rack, blotting them gently with additional paper towels. Fry the remaining dough in the same manner. Roll the drops in the cinnamon sugar, and serve immediately.

The dough can be refrigerated for up to 3 hours. Fry the buttermilk drops just prior to serving.

Variations: Add 1 cup of fresh blueberries or raspberries, sliced strawberries, or diced cherries or peaches to the dough.

A PROPER OMELET

A PROPER OMELET

This is how I make an omelet.  Scrambled eggs with edible junk mixed in with them is not an omelet!

Things you will need:
Use two pans for each omelet, one to cook the omelet itself and the second to heat the ingredients which will need to be hot. You can use the same two pans for each masterpiece, wiping them out between each use.
A heatproof rubber spatula-if you’re careful you can use a regular rubber spatula.
3 eggs per omelet
salt and pepper
about a teaspoon of cream or milk for each omelet
a fork for beating the eggs
a bowl in which to beat them
a lint-free towel to wipe the pans clean as you cook
butter, clarified or not, unclarified is easy to burn that’s the only caution.
A plate for each omelet, preferably warm

This will go together fast so have your mise en place ready.

The pan to use is a teflon-lined, non-stick pan. It may be teflon lined but you will spray it twice before you pour in your eggs, wiping it out with your towel between sprayings.

Your omelet fillings must be ready to go.  Those which will need to be heated in one bowl (previously cooked meats i.e. ham, bacon, sausage, chili etc.) and those which do not (cheeses, herbs etc.)in another. The heat from the cooked omelet will melt the cheeses and aromatize the herbs.

Spray your pan with Pam and put your pan on the fire-medium high to high heat for 30 seconds or so. (As you gain confidence you will always use high heat.)

Pick up the pan, wipe it out lightly with your cloth, spray it once again with Pam and place it back on the flame. (Spray your pan for heating the ingredients, place it on medium heat and add your ingredients. They will be ready when you are. Just move them about in the pan a couple of times so nothing burns.

Break your eggs into a bowl. Add your milk or cream, salt and pepper and beat them like mad for about 30 strokes.  Some streaks of yolk/white can remain unmixed. 

Pour the egg mixture into the pan all at once. The eggs should sizzle happily as they go into the pan. Swirl the pan around on the fire to distribute the liquid evenly across the bottom of the pan. 

Use your rubber spatula to lift up an edge and tilt the pan so that some eggs flow under the piece you have lifted. Continue doing this around the pan. I start at 3:00, then go to 12:00, 10:00, and ending at 6:00. If some liquid-y egg is still evident continue until they all have moved to the bottom of the omelet. 

When the eggs are "set" (no longer liquid) check to see that the underside is a beautifully golden color and then (Gasp!) FLIP THE OMELET-it’s really not as difficult as you imagine.  It helps to practice using a piece of sandwich bread in a cold pan until you gain some confidence.  

YOUR OMELET HAS BEEN FLIPPED.

Put your heated ingredients down the center of the omelet. The omelet will begin to puff or "Souffle". That is as it should be. Take a peek underneath by raising an edge of the omelet to peer at the bottom. If it is the color you like turn off the heat, add your unheated fillings and tilt the masterpiece over a serving plate and coax the omelet, if necessary, onto the plate. 

CARIBBEAN TOAST

CARIBBEAN TOAST

5 eggs

3 ounces rum

2 ounces cream

1 medium can sliced peaches, liquid reserved

1/4 cup sugar

1 dash cinnamon

8 slices bread

Whip eggs and add 1 ounce rum with 1 ounce peach juice from can and cream.  Place peach slices and remainder of juice and rum in small saucepan and bring to a boil.  Add sugar and cinnamon and bring to a simmer stirring occasionally.  Dip bread in egg mixture and place on a hot griddle, cook until lightly brown on each side and serve hot, pouring peach sauce proportionately over toast.  Serves 4.

CONGEE or JOOK

Congee or Jook
Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish

Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

QUICHE and VARIATIONS

Quiche & Variations
　
After you fill the quiche use your hands and fingers to sink the bits of filling that might protrude above the liquid filling down so that they are covered. Picky, yes, but just sayin'.
Garnish each plate with a muffin and a piece of fruit.

Quiche Lorraine:
This is the basic quiche recipe. From the late and lamented Victorian Sampler Tea Room in Eureka Springs, AR.

1 (9-inch) pastry shell, baked to light brown
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped
3 Tbsp. green pepper, diced
1 c. mushrooms, sliced
2 or 3 Tbsp. butter, melted
1 1/2 c. Swiss cheese, grated
1 c. mild Cheddar cheese, grated
3 eggs, slightly beaten
1 1/2 c. sour cream
Dash of salt
Dash of garlic powder
Dash of white pepper
Dash of Tabasco Sauce

Saute onion, green pepper and mushrooms in melted butter. Recently I've discovered this can be accomplished in the microwave oven-slice butter over onions and green pepper and zap 3 or 4 minutes on HIGH zap sliced mushrooms for 2 or 3 minutes on HIGH and drain off liquid. Combine eggs, sour cream and seasonings and thoroughly mix with wire whip or at low speed with electric mixer. Stir in vegetables, cheeses and bacon and pour into pastry shell. Bake at 350 degrees for 35 to 40 minutes until set and lightly browned on top. Serves 5 or 6.

Quiche Variations:
From our basic Quiche Lorraine most of the quiche of the day entrees for the Tea Room are made. Eliminate bacon, onion, green pepper and mushrooms and substitute as follows. (As you can see Jim's formula can be adapted for virtually anything. Use 2 cups filling and seasoning of choice. Smoked salmon, scallops (cooked), crab or faux crab, sausage, just follow your instincts. and don't add too much additional liquid.)

Vegetable Quiche:
(A Tea Room favorite)
Equal quantities for a total of approximately 2 cups per quiche - onion, cauliflower, broccoli, zucchini, carrots, chopped or sliced and sauteed or zapped in the microwave oven with butter until crisp-tender. Season as desired.

Broccoli-Mushroom Quiche:
1 c. mushrooms, sauteed or zapped in microwave and drained of excess liquid
1 c. broccoli, sauteed or zapped in microwave oven with butter
Seasoning (as desired)

Ham "Quiche:
1 cup cooked ham, shaved and chopped and tossed with 1 1/2 Tbsp. flour
1/2 c. onion and 1/2 c. green pepper, chopped and sauteed in butter
Seasoning (as desired)
Quiche Florentine:
1 c. cooked spinach, chopped and well-drained
1 c. (before sauteeing) mushrooms, sliced
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped

Shrimp-Artichoke Quiche:
1 or 1 1/2 c. shrimp, cooked, peeled and deveined
1/2 small onion, chopped
1 c. artichoke hearts, drained and chopped (we use a 15 oz. can for two quiche)

HONEY PECAN MUFFINS

Honey Pecan Muffins
Makes 2 dozen

1 cup milk
1 cup honey
½ cup sugar
1/4 cup butter
2 1/4 cups flour
1 tsp. Baking soda
½ tsp. Salt
½ tsp. Nutmeg
2 egg yolks
3/4 cup chopped pecans
cream cheese (optional)

In a saucepan over medium-low heat, heat milk, honey, sugar and butter until well blended, stirring occasionally. Cool to near room temperature.
On a sheet of waxed paper, sift together flour, baking soda, salt and nutmeg, set aside.

In a large bowl, beat egg yolks slightly with fork. Stir in cooled honey mixture.  Gradually stir in flour and pecans just until mixed. Pour into greased muffin tins and let stand 5 minutes. Bake until golden brown (about 20 to 25 minutes) in a 400 degree oven. Serve piping hot with cream cheese.

SHRIMP and GRITS

Shrimp and Grits

Cheese grits (recipe below)
1 pound fresh shrimp
6 slices bacon
Peanut oil
2 cups sliced white button mushrooms
1 cup minced scallions
1 large clove garlic, peeled and minced
4 teaspoons lemon juice
Tabasco sauce
Salt and pepper
2 tablespoons chopped fresh parsley

Prepare grits and hold in a warm place or in a double boiler
Peel shrimp, rinse, and pat dry
Dice bacon and sautè
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color; add mushrooms, and sautè
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.

Cheese Grits, for Shrimp & Grits
1 cup stone-ground or quick grits
(not instant)
4 cups milk
1 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of cayenne pepper
1/4 teaspoon Tabasco sauce

Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.

CREAMED CHICKEN

Creamed Chicken

2 cups chopped cooked chicken
1 (4 oz.) Can sliced mushrooms, drained*
1 hard-cooked egg, chopped
½ medium green bell pepper, chopped
2 Tbsp chopped pimento
3 Tbsp butter or margarine
1/4 cup flour
2 cups milk
1 cup chicken broth
1 tsp salt
½ tsp paprika
1/4 tsp celery seeds (optional)
Toast points or rice to serve

Combine chicken, mushrooms(*2 cups of fresh mushrooms, sauteed in butter will work just fine), egg, green pepper, and pimiento, Set aside.

Melt butter in top of a double boiler over boiling water. Add flour, stirring constantly. Gradually add milk and chicken broth, blending well. Cook until thickened. Remove from heat; stir in salt, paprika, celery seeds and chicken mixture, mixing well. Serve over hot toast points. 6 servings

NOTE: May substitute chopped shrimp or tuna for chicken!