Recipes

4 cups                                     water

2 Tbsp.                                   vegetable base

4 Tbsp.                                   butter

1 cup                                       grits

1 cup                                       carrots, diced

1 cup                                       celery, diced

1 cup   ea.                               green, red bell peppers (diced)

1 cup                                       yellow squash (quartered)

1 cup                                       yellow onion, diced

1 cup                                       zucchini (quartered)

1 cup                                       white mushrooms (quartered)

6                                              garlic cloves, minced

1 Tbsp.                                   Creole seasoning mix

In 2-quart saucepan bring water and vegetable base to a boil.  Add 2 tablespoons butter add grits.  Cook until done.

In large skillet heat olive oil and remaining butter.  Add carrots and celery.   Cook until tender.  Add remaining vegetables and garlic.  Cook for another 6-7 minutes.  Sprinkle with Creole seasoning.

To serve, in small cereal bowl spoon in 1 cup of grits and top with vegetable medley.  Garnish with parsley sprig.