Recipe - Storing Canned Foods

Three fourths cup Diced pecans
2 cup Butter or margarine;
softened
1/3 cup Creole mustard
One fourth cup Minced purple onion
2 Garlic cloves; pressed
2 Jalapeño peppers; seeded and
minced
2 cup Uncooked stoneground grits

Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or
until toasted; cool.

Stir together One half cup pecans, butter, and next 4 ingredients in a large
bowl until well blended. Line a 2cup bowl or mold with plastic wrap; spoon
in butter mixture.

Cover and chill at least 2 hours. Unmold onto a serving plate, discarding
plastic wrap; sprinkle with remaining pecans.

Cook grits according to package directions; serve with butter.

Yield: 10 to 12 servings.

Note: Stoneground grits are available from Selwood Farm in Alpine,
Alabama; 18005220403.

Southern Living Magazine Website

Recipe by: Southern Living Magazine

Posted to MCRecipe Digest V1 #1032 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998