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1 qt. water

1/2 tsp. salt

1 C. organic stone-ground yellow grits

1/4 C. butter or margarine - divided

2 Tbsp. Freshly grated Parmesan cheese

1 lb. Large shrimp, peeled and deveined

1 onion, minced

2 stalks celery minced

1 red bell pepper, minced

1 yellow bell pepper, minced

1 carrot, peeled and minced

2 green onions, sliced

1 clove garlic, minced

2 bay leaves

1/4 C. olive oil - divided

Few sprigs fresh thyme

pinch of dried oregano

1 tsp. cayenne pepper

1 tsp. paprika

1/2 C. seafood broth or claim juice

1/2 C. white wine

1 tomato, seeded and diced

chopped parsley, basil or green onions, optional

Combine water and salt in a saucepan; bring to a boil. Slowly add grits, stirring with a wooden spoon until thickened. Simmer over low heat 30-40 minutes. Stir in 2 tablespoons butter and Parmesan cheese; keep warm. Saut onion and next 7 ingredients in 2 tablespoons oil over medium heat for 5 minutes; add thyme and oregano and cook, stirring constantly, 5 minutes. Transfer vegetable mixture to a bowl; wipe drippings from skillet. Saut shrimp in remaining 2 tablespoons oil 2 minutes or until nearly done. Add reserved vegetable mixture, seafood broth, wine and tomato; cook, stirring constantly, 2 minutes. Stir in remaining 2 tablespoons butter. Spoon grits in center of warm serving plate; ladle shrimp around grits. Garnish with chopped parsley, basil or green onions, if desired. This is great for brunch!

3/4 C. flour
1 T. sugar
1 T. cornmeal
2 1/2 C. onion, finely chopped

Mix dry ingredients together; then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by tablespoonfuls into 1/2 inch of oil in skillet. Flatten slightly when you turn them. Brown on both sides until crisp.

NOTE: Lloyd Rushing, one of our "regulars" emailed me after this recipe was submitted. They made the onion patties and said they are absolutely great and he recommended they be highlighted in our "featured recipes". Lloyd said they thought they were going to be too thin at first, but they turned out just right.

1 lb. shrimp
10-oz cream cheese
1/4 C. mayonnaise

1 cup miniature
marshmallows 1 (10-oz) bottle lemon-lime 

carbonated
beverage 2 (3-oz)pkgs cream cheese - cubed 1 (6-oz) pkg lemon-flavored gelatin 

1 (2o-oz) can crushed pineapple - undrained
3/4 cup chopped pecans
1 cup whipping cream - whipped

Combine marshmallows, carbonated beverage and cream cheese in a large heavy saucepan; cook over medium heat, stirring constantly, until cream cheese and marshmallows melt. Remove from heat. Add gelatin, stirring until dissolved. Stir in pineapple and pecans. Chill until the consistency of unbeaten egg whites. Fold in whipped cream. Pour mixture into 12 lightly-oiled 1/2 cup molds. Cover and chill until firm. Unmold onto lettuce-lined salad plates. Garnish as desired. Serves 12. We serve as a salad, but could be served as a light dessert after a heavy meal.

2 cups granulated sugar
1 cup chopped nuts

1 cup shortening
2 eggs
2 cups flour
1/2 up packed brown sugar
2 tsp. baking soda
1/2 cup granulated sugar

1 tsp cinnamon

1/2 cup margarine

1/2 tsp salt

1/2 cup whipping cream

4 cups chopped cooking apples

1/2 tsp. vanilla