Here's the recipe Cajun Shrimp over Grits 1-pound (26-30 count) shrimp 2 teaspoons Cajun seasoning 1 teaspoon dried Italian seasoning 1-teaspoon paprika ¼ cup butter 2 cloves garlic, minced 1 cup chicken broth, divided 2 teaspoons Worcestershire sauce 1-teaspoon hot sauce 2 teaspoons flour (or corn starch) Hot cooked grits Combine Cajun seasoning, Italian seasoning, and paprika. Toss together seasoning mixture and shrimp. Set aside. In 10" skillet, melt butter over medium heat; add garlic and sauté one minute. Add shrimp, 3/4-cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet. Set shrimp aside. Whisk together remaining ¼ cup chicken broth and flour (or cornstarch) until blended; whisk mixture into broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened. Add shrimp and cook one minute. Serve immediately over grits. NOTE: This is in one of the Southern Living magazines in early 2002, but I donÂt know which month. I tear them out and cook them as I get to them. It called for two pounds of shrimp but I only used one pound. However, I made the total amount of sauce called for in the recipe. I did use cornstarch rather than flour, as it thickens more quickly. I also served it over baked garlic grits rather than regular grits. Next time IÂll try it over rice, as we both thought that would also be good.

I've had this recipe saved for 3 years but I haven't gotten around to trying it yet! But, if its from Chase, I know it must be good! Posted by: chase (My Page) on Sat, May 17, 03 at 14:12 Here is my Beer Can Chicken Recipe actually it's Steve Raichlen's from his "How To Grill" cookbook. 1 12 ounce can of beer 1 3 to 4 pound chicken 2 TBSP BBQ rub (recipe follows) BBQ Rub 1/4 cup firmly packed brown sugar 1/4 cup sweet paprika 3 TBSP black pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne pepper Combine all the ingredients in a bowl and mix using your hands. Store in an airtight container away from heat and light for up to 6 months. For the Chicken Rinst the bird inside and out and pat dry. Sprinkle the chicken inside and out with the rub making sure to rub it in. Use about 2 tsps of the rub for inside and another 2 for outside. Open the can of beer and poke a few extra holes in the top. Pour off half the beer (I drink it!) place the remaining rub in the can with the remaining beer. Holding the chicken with the opening of the cavity at the bottom, lower it onto to the beer can so that the beer can fits into the cavity. Pull the legs forward to form a sort of tripod so the bird can stand upright on the grill. The third leg of the tripod is the can. He will look like a little headless person perched on the can.......quite a sight! LOL Tuck the chickens wing tips behind his back. Cook the chicken using an indirect heat method. To do this get your BBQ good and hot and then turn off one burner, placing the bird on the unlit side. If using charcoal move the hot coals to one side. Coook for about 1 1/4 or 1 1/2 hours or until internal temp reaches 180. Turn the bird a quarter turn every spo often to ensure even browning. When done remove from the heat using tong. Let rest 15 minutes and then carefully remove the beer can. Be careful not to spill the hot beer. The beer can be used as a base for a sauce...I don't I discard it. This chicken tastes really, really good and is very moist. It's also a fun thing for a casual BBQ.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

Great idea, Woodie: serving it with steak. I have ordered a blue cheese crust before in a steakhouse, it makes sense to have it as a sauce, though it had not occurred to me before. As far as the recipe, I'll answer my own post! I had all the ingredients, so couldn't wait. I have to say, it turned out really well. I have not actually tasted the Trader Joe's version, but mine was good. I have a George Foreman Grill, so cooked the chicken strips on that. A real grill would be good, too, or some other cooking process that is similar to grilling. 2 Chicken breasts, cut up into strips (marinate for 10 minutes or more, in 1/4 cup lemon juice, dash lemon pepper, 1 T Italian seasoning, 1 T paprika). Drizzle with olive oil right before cooking. 2 onions, sliced 2 red or green peppers 1/3 to 1/2 pound sliced Portabella mushrooms (the mushrooms are critical to the flavor) 1/2 lb. Gorgonzola cheese, crumbled or chopped 4 to 6 cloves garlic, minced (if you're not a real garlic lover, use the smaller quantity) 1/4 cup of grated parmesan. Italian parsley, optional, chopped Cooked pasta Grill the marinated chicken on the George Foreman grill. Sauce base: Melt 2 T butter in a shallow pan. Make a white sauce with 2-3 T of flour stirred into 1 cup milk. Cook until thickened: add black pepper, garlic salt, and minced garlic. Simmer on very low heat, adding more milk as needed to maintain a consistence that can coat the chicken. Add the chopped Gorgonzola cheese, and about 1/4 cup of grated parmesan. Let cheeses melt, keep warm. Gorgonzola may not melt completely, but appear chunky in the sauce. Saute the onions in olive oil, until lightly caramelized; after them the peppers: remove to a plate. Saute the mushrooms until browned. Put them all back in the pan. Put the cooked chicken in a large shallow serving bowl, add the onions/peppers/mushrooms. Pour the cheese sauce over, and toss to coat all lightly. Or toss them all together in the larger of the saute pans. Add chopped parsley. Serve over Pasta.