Correction

**This is a correction to a previous post.**

CONGRATULATIONS!!!

to

Claire Olivia Mackin

Claire, of Demopolis Presbyterian, recited the catechism and will receive a certificate and Bible from CE&P. Her name will also appear in an upcoming issue of Equip Magazine.

Congratulations on your achievement, Claire!!!

Recipe From Annual Meeting

Nita Lovelady sent the following recipe which was served at the Annual Meeting. Several ladies had requested the recipe! Enjoy!!


Baked Grits Toasts

2 c. stone ground grits
2 c. milk or half and half
2 c. water
1tsp salt
cayenne pepper
2c. shredded cheese ( sharp cheddar, swiss or a mixture; using 1/2 cup parmesan is great)
milk

Bring grits, liquid and salt to boil over medium heat; reduce heat and simmer, stirring frequently for about 25 minutes. Stir in the cheese until it is completely melted. Add 1/4 to 1/2 tsp cayenne if you like a little kick. Add milk by tablespoons if it seems too thick. Pour into a jelly-roll pan (10 1/2" x 15 1/2" x 1"). Refrigerate several hours or overnight until firm. Remove from refrigerator and cut into squares, diamonds, bars or use a round biscuit cutter. Place on lightly greased cookie sheets and bake at 400° for 15 minutes and then turn them to the other side for an additional 15 minutes or until they are golden brown. You can make them to this point and warm them just before serving, about 5 minutes at 400°.

*This is a recipe I adapted from Paula Deen, you can check out her recipe at http://www.foodnetwork.com/recipes/paula-deen/grits-toast-with-creamy-mushrooms-recipe/index.html. I use my recipe for basic cheese grits.