Veal Chops with Southern Cheese Grits: â¢4 shoulder veal chops (about 3 pounds) â¢Salt and freshly ground black pepper â¢Flour, for dredging â¢Oil, for pan â¢1 large sweet onion, 1/2 diced and 1/2 chopped â¢2 carrots, diced â¢3 celery stalks, diced â¢1 small bay leaf â¢1/2 cup red wine â¢1 1/2 cups beef broth â¢2 tablespoons butter â¢10 ounces fresh mushrooms, sliced â¢Southern Cheese Grits, recipe follows Directions Season the veal chops with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly. Serve over Southern Cheese Grits. Enjoy!! I don't come from the South...but I love grits..it is like polenta....ummmm ummmm good! Southern Cheese Grits: â¢2 tablespoons unsalted butter â¢3/4 cup quick cooking grits â¢3 cups water â¢3/4 cup shredded Cheddar â¢Salt and freshly ground black pepper In a saucepan over medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

Okay I HAVE to share my sour cream pancakes with all of you. It's the first time I've ever made pancakes from scratch...I've been using the big blue bag from Costco for a few years. Krust something. These are just as easy and oh so much better!!!! Of course, when I asked for buttermilk recipes, I also found the leavings of some sour cream lurking in the back of the frig. sigh. Luckily I had this recipe handy so I could try it. Sour Cream Pancakes 2 tbsp butter 2 cups flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 2 eggs 1 1/2 cups milk 1 cup regular or light sour cream 1 tsp vanilla Microwave the butter until melted. In a large bowl stir flour with sugar, baking powder and salt until well blended. Make a well in the center. In a medium bowl whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour and stir just until moistened. Melt some butter in a large frying pan or on griddle. Use 1/4 cup measure to pour batter. Makes about 14 pancakes.

I haven't tried this but, it sounds wonderful and the reviews were awesome! poster credited: Bacon-Cream-Cheese Wraps Delicious and easy. I got this recipe from a coworker who's an amazing cook. Apparently. 1 package of crescent rolls (you know, the ones in the tube) 8 slices bacon, uncooked* 1 package cream cheese, room temp. green onions, aka scallions Preheat the oven to 350. Find your cookie sheet. Chop up some green onions and mix them with the cream cheese in a small bowl. Set aside. Take the bacon and cut each slice in half. Set it aside. Unroll the crescent rolls and slice each roll into 2 triangles. (They come out looking like one big triangle. Slice them each once to make 2 smaller ones. Does that make sense? I think I need more coffee...) Place as many triangles as you can fit onto the ungreased cookie sheet. You might want to flatten them out a little, as this will make assembly easier. Now you are ready to assemble. With a spoon, put a dollop of the cream cheese/scallion mix into the center of each triangle. Take the 3 corners of the triangle and pinch them together, kind of like how you'd do up a diaper. Wrap a piece of bacon around it, and secure it with a toothpick. Bake in the oven for 10 minutes, or until the crescent edges start to brown. Makes 16. (We doubled it, and we were glad we did.) * We actually used pre-cooked bacon, and it came out just fine. The bacon didn't burn or anything. Although, we do think that the uncooked bacon juice drippings would probably make it taste better. When it was all said and done, though, these went really fast. You should probably double it all the time, now that I think about it. Posted by Virginia Belle at 11:42 AM Labels: appetizers, easy recipes

I always use less tomatoes and add a can tomato sauce.Add use a whole green pepper too. SPANISH RICE CASSEROLE Serves 6 1 cup rice 1/2 pound lean ground beef 1/2 onion -- chopped 2 tablespoons butter 3 garlic cloves -- minced 1/2 green bell pepper -- chopped 2 1/2 cups stewed tomatoes 1 teaspoon salt 2 teaspoons chili powder Wash rice, drain and allow to dry thoroughly. Melt butter in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes. Add onions and green peppers and cook until onion is translucent golden. Add garlic and beef. Stir often to break up and brown meat. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, about 5 minutes before serving.