Shrimp and Grits

This recipe doesn't come from the Box, but people really like it.  Chip Demarest came to dinner last weekend just for Shrimp and Grits plus to celebrate his birthday.  The idea comes from Crook's Corner Restaurant in Chapel Hill, NC.  This is the website address:  http://www.crookscorner.com/.

For the grits use the long cooking type and they cook for 3/4 hour.

4 cups boiling water
1 cup grits stirred slowing into the boiling water

Let simmer at the lowest heat stirring occasionally for 3/4 hour.

Then stir in one cube of butter, 3/4 cup of grated cheddar cheese, and Tabasco Sauce to your taste.

Meanwhile, the Shrimp (the trick start -- the process about 15 minutes before grits finish cooking):

Fry 8 pieces of bacon cut into small pieces
Add two cups of sliced mushrooms and continue frying until brown
If needed add oil
Stir in 1 pound raw shrimp, one cup sliced green onions including tops, and 1 cup chopped parsley.
Cook until shrimp turn pink.  Sprinkle with the juice of a lemon and Tabasco Sauce to taste.

Serve immediately by spooning a quarter of the grits on each plate and then covering grits with a quarter of the shrimp mixture.

Enjoy!!

Oatmeal Toll House Cookies

Can you believe this, back comes the Box, with Honey Arata's "Oatmeal Toll House Cookies".  These make you only want to eat more, don't they look yummy?

The recipe follows with additional changes:

Sift together:

1 1/2  C flour
1 tsp      soda
1 tsp      salt

Cream together:

1 C        butter
3/4 C     brown sugar
3/4 C     white sugar

To the creamed mixture add in order:
2 unbeaten eggs
1 tsp vanilla
1 tsp hot water
mix thoroughly

Then add the flour mixture, mix well, and add:

(Here come the changes)
1 C broken nuts (changed with a cup of raisins)
1 C chocolate chips (changed with M&Ms)
2 C oatmeal

Drop from teaspoon onto baking pan.

Bake 10 minutes at 375 degrees.