David - what fun you'll have with all those goodies! I like the little plates and server - and the belt buckle - perfect for your collection. Enjoy. Adele, what fun things you picked out for David - and I love, love LOVE the presentation! Stacy

Dcarch - this thread prompted me to run out tonite and buy some scallops. I bought 4 really large dry packed scallops. I cooked them at a high temp in unclarified butter; I just finished eating them and they were heaven. It's really cold here and I have been sick for almost a month. This treat of scallops has motivated me. Suddenly shopping for new appliances, flooring and counter tops does not seem so overwhelming. Chase - your comments remind me of one of my little sisters. Each family gathering she never fails to point out that one of my contributions always contains wild rice. I will offer you the same advice I give Elizabeth. No one is forcing you to put any wild rice on your plate.

CHICKEN AND WILD RICE CASSEROLE 6-8 chicken breasts, cooked and cubed chicken stock butter 3-4 stalks celery, chopped 1 onion, chopped 2 boxes wild rice 2 cans cream of chicken soup 8 oz. sour cream crushed potato chips, optional Boil chicken in dutch oven until done and then cut into cubes. Saute celery and onion in a little butter until translucent. Cook wild rice according to package directions using stock from cooked chicken instead of water. Mix chicken, celery and onion, rice, soup and sour cream together and pour into a greased 9X13" dish. You can top casserole with crushed potato chips, if desired. Bake at 350°F for 30 minutes. This casserole can also be assembled the night before and then baked the next day, but bake an additional 15 minutes or until casserole is hot throughout. Serves: 12-15. *Recipe can easily be cut in half and baked in a 9X9" dish for fewer servings. This is by far the best chicken and rice casserole you will ever eat.

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.