Mexinut Dip
1 can (11 ½ ounces) condensed bean with bacon soup
1 cup Velveeta cheese
1 can (10 ounces) Rotel
1 tablespoon hot chili powder
½ cup peanut butter

Combine all ingredients in 2-quart microwave safe container. Cover with a glass or plastic lid. Microwave on HIGH for 2½ minutes; stir. Microwave 2½ minutes longer or until cheese is melted. Stir before serving. Yields approximately 4½ cups.

*Serve with corn chips or crackers.

Shrimp with Grit Cakes

Combine grits, milk, and salt in saucepan- bring to boil, simmer for 3 minutes. Remove from heat, cover and let sit. In a greased skillet brown the corn. Mix corn with grits and spoon into a greased muffin pan. Fill to the top.

Bake for 12 minutes at 400°. Let sit for 5 minutes. Remove grit cakes from muffin pan upside down .Serve upside down.

*Yields 6 Grit Cakes

Blackened Shrimp
1 pound of shrimp
1 tablespoon of lemon juice
1 tablespoon of margarine
Zataran’s Blackened Seasoning to taste

Thaw out 1 pound of peeled and devained shrimp. Drain quickly (leaving wet), and add to skillet. Toss with lemon juice, squeezed margarine and Zataran’s Blackened Seasoning to taste. Cook on HIGH. Remove 1 tablespoon of the blackened shrimp from the skillet. Hold for the sauce. Continue cooking until all liquid has been absorbed.

Mix together in sauce pan and heat on HIGH. Reduce to medium. When it begins to boil, whisk in a table spoon of blackened shrimp juice.

Place shrimp on grits cake. Drizzle peanut sauce on top. Sprinkle with shredded parmesan cheese.

Chicken Salad

Mix all ingredients well.
Serve on croissant, bed of lettuce or with crackers.