GRITS..... YEAH - IT'S NOT JUST FOR SOUTHERNERS ANY MORE!

First of all - you have to buy a bag/box of Quaker Quick Grits - the kind that the directions say cooks in 5 minutes.  I would recommend the LONG cooking kind (20+ minutes - the same ones they had in My Cousin Vinny but you have to be in the DEEP south to find those).  If all you can find are INSTANT Grits, forget this recipe and grab a bag of frozen hash browns for your breakfast.

OK - for 2-4 people...

In a HEAVY saucepan, place 1/2 tsp. of salt, about 1 TBSP butter (or margarine if you must), and 1/2 C of grits. (HEAVY because if you scorch grits you'll have to move out until the smell goes away - about a week)

Add 1-1/2 C of water and 1/2 C milk.  (if you really want this right, use half & half)  Keep the milk close by because we're going to be adding more.

Stir the pot with a wire whisk and place over medium high heat.  When it begins to boil, reduce to lowest heat and stir OFTEN, and begin adding milk, about 1/4 C at the time.  

You're looking for a final consistency of creamy mashed potatoes.  Cook for about 15 minutes, stirring with the whisk and adding milk.  After 15 minutes, if they are thick and creamy, remove from the heat and cover and let rest 5-10 minutes while you make the sausage and eggs!  

Be sure you have plenty of butter on the table.

NEW ENGLAND CLAM CHOWDER [REVISED]

SERVES: 4-8

DESCRIPTION

WONDERFUL AS A FIRST COURSE (8) OR HEARTY ENOUGH FOR A MEAL (4) .... ENJOY! (BEST SERVED WITH A WHITE WINE... A RIESLING OR A GEWURZTRAMINER - or a Chard, if you must!)  This recipe is also better if you have a glass of wine during the preparation!

INGREDIENTS:

6       strips of bacon - sliced into 1/4" pieces

1       large onion - finely chopped

4       ribs celery - thinly sliced on the diagonal
1/2   stick  BUTTER

3-4       7 oz. bottles clam juice

1-2 tsp.   red pepper flakes  (or 1 tsp. ground cayenne)

1 TBSP.   Old Bay

1 tsp.     celery seeds

2-3      russet potatoes - peeled and diced sorta small
3-4    10 oz cans baby clams (drain, reserve liquid)***
3 TBSP. corn starch
16 oz.    HEAVY (WHIPPING) CREAM (or Half & Half)
1/2 C     dry sherry (or more, to taste)

Sea Salt and fresh ground pepper to taste

*** set aside 1/2 C. of liquid - the rest goes into the pot with the bottled clam juice

Garnish with fresh parsley if desired

DIRECTIONS

(SIP WINE)

In a large heavy pot, cook bacon pieces until nearly done but still soft;  add onions and saute 2-3 minutes (SIP WINE); add celery and saute another 1-2 minutes.  Add butter and cook until melted.

Add celery seeds, Old Bay, cayenne flakes and all the clam juice except for 1/2 C reserved and bring to a boil.  Simmer on LOW for about 20 minutes.  Add salt to taste

Add diced potatoes and cook for 4-5 minutes (until potatoes are tender)

Combine cornstarch and reserved 1/2 C clam juice and stir well.  Add to pot - boil for 2-3 minutes until slightly thickened

Check for salt and heat - add more cayenne if you like but use the powder here, not the flakes.

Add clams and bring JUST to a boil (SIP WINE)

Add heavy cream and sherry and bring just to a SIMMER - DO NOT ALLOW TO BOIL.  Turn off the heat and let chowder sit for about 5 minutes.  Stir well and serve.  Garnish with fresh parsley.

Add S&P to taste and serve with Ritz crackers

WHITE CHOCOLATE HAYSTACKS

This is EASYYYYY and a great project to do with the kids (once the chocolate is melted)

YIELD: A LOT

INGREDIENTS:

12 oz.        white chocolate, coarsely chopped (or a bag of Toll House chips)

1/2 C         roasted, salted peanuts

1-1/2 C      thin pretzel sticks, broken in half          

DIRECTIONS:

Line a baking sheet with parchment paper.

Melt the white chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth and creamy. (Watch carefully as white chocolate burns easily.)

Remove from heat and add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (If you find that the white chocolate mixture is too runny to form into haystacks, place in the refrigerator for about 10 minutes.)  Place baking sheet in the fridge to speed setting of the chocolate.

Store the haystacks in an airtight container. They can be refrigerated for several weeks.