Fun Stuff
The business of the church and making Disciples for Jesus Christ is serious business. But who says we can't have a little fun in the process?
The following recipes were used at the Carrasco home for the brunch welcoming new Clergy to the district. Joyce Carrasco, upon request of some attending, graciously offered some recipes.
Joyce's Southern Grits Casserole
Serves 10-12
6 cups water
1 tsp. salt
1 1/2 cups grits (uncooked)
1 lb. grated cheddar cheese
1/2 stick salted butter
3 drops Tabasco (or 4 if you want a bit more heat)
3 eggs beaten
Bring water and salt to boil. Stir in grits and cook until thick. Stir in cheese, butter and Tabasco. Partially cool. Fold in beaten eggs, pour into a buttered baking dish. If you desire, sprinkle fresh cracked pepper on top. Bake 250 degrees for 1 hour.
(The grits used in the "Brunch" recipe were White Corn Grits from the Falls Mill in Belvidere, TN. Oscar and I purchased the grits at the LOVELESS CAFE, 8400 HWY 100 near Nashville, TN!)
Roasted Asparagus
Serves 6
2 1/2 pounds fresh asparagus
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees
Wash and "break" the asparagus. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Toss to make sure that the stalks are equally covered. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute. Serve if desired with lemon wedges.
Garlic and Herb Tomatoes
Serves 6
3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing ocasionally, until the tomatoes begin to lose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
