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CATEGORY CUISINE TAG YIELD
Grains Breakfast 60 Servings

INGREDIENTS

3/4 c Diced pecans
2 c Butter or margarine; softened
1/3 c Creole mustard
1/4 c Minced purple onion
2 Garlic cloves; pressed
2 Jalapeño peppers; seeded and minced
2 c Uncooked stone-ground grits

INSTRUCTIONS

Bake pecans in a shallow pan at 350°, stirring occasionally, 5 minutes or
until toasted; cool.
Stir together 1/2 cup pecans, butter, and next 4 ingredients in a large
bowl until well blended. Line a 2-cup 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: Stone-ground grits are available from Selwood Farm in Alpine,
Alabama; 1-800-522-0403.
Southern Living Magazine Website
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998

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