Ingredients:  Filtered Water, Pure Cane Sugar, Cayenne Peppers, Fresh Vidalia Sweet Onions (14% of total ingredients), Tomato Paste, Peaches, Vinegar, Jalapenos, Salt, Vegetable, Burn and Spice.

• 3 cups water
• 1 tsp. salt
• 1 tsp. Hot sauce
• 1 garlic clove, minced
• 1 cup quick-cooking grits
• 1/2 cup butter or margerine
• 1-1/2 cups (6 oz.) shredded cheddar cheese, divided
• 1 can chopped green chiles, drained
• 2 eggs
• 1/2 cup milk

Bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from heat. Add butter, 1 cup cheese and chiles; stir until butter melts. Beat eggs and milk; add to the grits and mix well.  Pour into a greased 2 qt. baking dish. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with remaining cheese.

Yield: 6 servings

MISSISSIPPI CORNBREAD WITH A KICK

• 1 cup cornmeal mix
• 1/2 cup self-rising flour
• 1/4 tsp. baking soda
• 1 tsp. Hot sauce
• 1 cup buttermilk (nonfat is OK)
• 1 (8 oz.) can creamed yellow corn
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil

Combine dry ingredients; add wet ingredients and mix just until combined. Pour into hot iron skillet or 8" square pan. Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.

SOUTHERN BLACK-EYED PEAS

• 1 1 lb. pkg black-eyed peas
• 2 quarts water
• 1 ham bone, piece of salt pork or several slices of bacon
• salt, pepper and add hot sauce to taste

Wash peas and soak overnight or at least 5 hrs. in cold water. Drain. Put peas in large pot with 2 qts. water. Add ham bone or bacon. Simmer for about 2 hrs. or until peas are tender. Add water if needed while cooking.
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CRISPY FRIED GREEN TOMATOES

• 4 large green tomatoes, sliced 1/4 inch thick
• 1/4 cup flour
• 1 egg, beaten
• 1/2 tsp. hot sauce, or to taste
• 1/2 tsp. salt
• dash black pepper
• 1 cup fine bread crumbs
• oil for frying

Coat tomato slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce) and finally in bread crumbs. Using medium heat, brown on both sides in a skillet with 1/2" of oil. Serve hot, with extra hot sauce, if desired.

CRISPY PECAN CATFISH

• 1 1/2 lb. Catfish filets
• 1 c Milk
• 2 c Yellow cornmeal
• 1 tsp. Hot sauce  
• 1/2 tsp. Salt
• 1/4 lb. (1 stick) unsalted butter
• 1/4 c Vegetable oil
• 1 c Chopped pecans
• 1 c Chopped parsley
• 1/2 c Freshly squeezed lemon juice