Tasty Tuesday

This is my Nephew

Chef Extraordinaire:

Aaron Jacobs

Pretty lady at his side is is wife Molly.

Aaron did the food at my D.I.L. Christon's,

sister's wedding last weekend. He works at

Ocean Forest at Sea Island, GA. as a Chef.

He's good and he loves his job.

He does Catering on the side too.

His food was wonderful and he got so

many compliments. I was so proud of him.

Grits Bar

Grits Bars have become very popular

for wedding receptions.

This was Boursin Grits and Shrimp Creole

with all kinds of toppings.

Boursin and Cheese Grits Ingredients

4 Cups Milk
1 Cup Grits
2 Tbs Butter
4 Ounces Boursin Cheese
Salt and Pepper
Bring milk and butter to a boil, and add grits.
Cook over medium heat for 15-20 minutes,
stirring often. Season with salt and
pepper. Add Boursin and cook
for 2-3 minutes.

There was also Pasta Salad, Marinated Roasted Vegetables,

a hot Spinach Dip, Fresh Fruit and Veggies. Ham and Cheese

Crescents and several other things.

But my all time favorite, besides grits is

Pat's Glazed Fruit.

Pat's Glazed Fruit
Recipe taken from her website:

Swamp Woman's Family Recipes
This a favorite and should be served in a clear bowl because it is such a pretty dish as well as delicious. Start by draining a gallon of good brand peach slices and cutting them into two or three pieces each. To this add three large cans of drained pineapple chunks. Then wash and dry 2* of seedless red grapes and cut then in half and add then to your mixture. Your ready for your glaze now. Open two large packs of vanilla instant pudding and pour over your fruit. Mix with your hands until the juice that was left on your fruit is creamy and coats the fruit thoroughly. Add 1/4 cup sugar and mix again. Cover with lid or wrap and refrigerate until completely cold. In the mean time wash 2 quarts of strawberries and drain, slice cover with fruit fresh and put in zip lock bag and refrigerate. Just before ready to serve slice 3# of bananas and coat with fruit fresh and add bananas and strawberries to your base. mix well so that the glaze coats all fruits. Keep covered tightly in fridge. Great served alone or with pound cake. Great for large parties and served in small clear cups. Always a big hit. Very refreshing.