Two Recipes

Shrimp and Grits
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 cups shredded cheddar cheese
6 slices of bacon
2 lbs. medium shrimp, peeled and deveined
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 tablespoon dried parsley flakes
2 garlic cloves, minced (I use the kind in the jar already chopped)

Bring chicken broth to boil. Stir in grits. Cook, stirring occasionally, 5-7 minutes or until thickened. Remove from heat; stir in salt, pepper, butter, and cheese. Set aside and keep warm.
Cook bacon until crisp, set aside to cool then crumble. Cook shrimp in the same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients and cook 3 minutes. Stir in bacon. Spoon grits onto individual plates. Top with shrimp mixture. Serve immediately.
Serves 4-6

Frozen Fruit Salad
1 8oz. cool whip
1 can pineapple chunks
1 large can oranges
1 jar maraschino cherries
1 cup mini marshmallows.

Mix all ingredients (do not drain the fruit). Line a loaf pan with plastic wrap. Put in pan, cover, and freeze. Slice to serve.