Casual breakfast buffet

From savory to sweet, these dishes will start the day off right.

Irene Smith of Covington, Georgia, is passionate about entertaining. In fact, she looks for any excuse to have a party. Irene and her husband, Billy, also have a commitment to helping others. When charities in the area host fund-raisers with silent auctions, Irene often donates a brunch for eight people. The highest bidder is treated to some of her favorite dishes prepared in either the winner's home or at the Smiths' home, Dixie Manor. Needless to say, her Garlic Shrimp and Grits dish is always a hit. This recipe is a cheeseinfused version of the classic Lowcountry shrimp and grits and can be prepared in 25 minutes.

To end the meal, Irene offers Pecan-Raisin Mini-Tarts that have the flavor and filling consistency of not-too-sweet pecan pie with raisins. These nibbles are perfect for those who want just a touch of dessert. CYNTMIA ANN BRISCOE

GARLIC SHRIMP AND GRITS

MAKES 10 TO 12 SERVINGS

PREP: 10 MIN., COOK: 15 MIN.

1 pound unpeeled, fresh shrimp, cooked

3 cups water

1 cup whipping cream

¼ cup butter or margarine

1 teaspoon salt

1 cup quick-cooking grits, uncooked

1 cup (4 ounces) extra-sharp shredded Cheddar cheese

2 garlic cloves, minced Garnishes: fresh chives, peeled and cooked shrimp

PEEL shrimp, and devein, if desired.

BRING 3 cups water, whipping cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth. Stir in shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired.

BRUNCH EGG NESTS

MAKES 6 SERVINGS

PREP: 30 MIN., COOK: 10 MlN.

½ tablespoon butter

½ cup sliced mushrooms

½ cup chopped cooked ham

1 (10-ounce) container refrigerated Alfredo Sauce

¼ cup sour cream

¼ cup milk

1 (10-ounce) package frozen puff pastry shells, baked

4 hard-cooked eggs, coarsely chopped

Pepper, paprika, and parsley (optional)

MELT butter in a medium saucepan over medium-high heat; add mushrooms and ham, and saute 7 minutes or until tender. Reduce heat to low; whisk in Alfredo sauce, sour cream, and milk, stirring until thoroughly heated. (Do not boil.)

FILL each pastry shell with 1/3 cup mixture. Sprinkle evenly with chopped egg. Sprinkle with pepper, paprika, and parsley, if desired.

PECAN-RAISIN MINI-TARTS

MAKES 45 TARTS

PREP: 10 MIN., BAKE: 25 MIN.

1 cup sugar

¼ cup butter or margarine, melted

2 large eggs, lightly beaten

1 tablespoon white vinegar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup golden raisins

1 cup chopped pecans, toasted

3 (2.1-ounce) packages frozen mini phyllo tart shells

Garnishes: whipped cream, ground nutmeg

STIR together first 6 ingredients in a large bowl. Stir in raisins and toasted pecans.

SPOON filling evenly into frozen tart shells. Place shells on a large baking sheet.

BAKE tarts at 325° for 20 to 25 minutes or until golden. Cool. Garnish, if desired.

NOTE: For testing purposes only, we used Athens Foods Mini Fillo Dough Shells.

PECAN-RAISIN TARTS: Substitute 3 (10-ounce) package tart shells. Bake at 325° for 35 to 40 minutes or until golden. Makes 10 servings.

NOTE: For testing purposes only, we used Dutch Ann frozen tart shells.

Copyright Southern Progress Corporation Nov 2003
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