Name: Stone-Ground Grits with Jalapeno-Pecan Mustard Butter
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

Meditation is the missing link between Bible intake and prayer. The two are often disjointed when they should be united. We read the Bible, close it, and then try to shift gears into prayer. But many times it seems as if the gears between the two won’t mesh. In fact, after some forward progress in our time in the Word, shifting to prayer sometimes is like suddenly moving back into neutral or even reverse. Instead there should be a smooth, almost unnoticeable transition between Scripture input and prayer output so that we move even closer to God in those moments. This happens when there is the link of meditation in between.

Donald S. Whitney

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

A Message from our Provider:

“Even in a \”New Age\”, God’s truth is crystal clear”