Sesame seeds are a good alternative to pecan halves in this recipe.

Yield: About 60 wafers

1 cup flour
1 stick butter, softened
½ lb. extra sharp Cheddar cheese, grated
½ teaspoon cayenne pepper
¼ teaspoon salt
Pecan halves

1. Preheat oven to 400°.

2. Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. Slice into thin wafers, top each with a pecan half, and bake about 8 minutes.

Yield: 4 servings

1 medium onion, finely diced
5 tablespoons butter, divided
2 tablespoons finely chopped garlic
1 medium-size red bell pepper, diced or slivered
24 large shrimp (26-30 ct. size)
¼ cup sherry vinegar
1 cup heavy cream
1 teaspoon salt
¼ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Creamy Grits (recipe follows)
Garnishes: Fresh parsley sprigs and crumbled bacon

1. Warm plates.

2. Sauté the onion in 3 tablespoons butter. When onion is lightly colored, add garlic and bell pepper. Cook until pepper softens. Remove from pan and set aside.

2. In the same pan, melt two tablespoons butter; add shrimp and sauté. When shrimp is cooked, remove from pan, and add to onion mixture.

3. Deglaze pan with sherry vinegar, reduce to half, and add heavy cream, salt, smoked paprika, and cayenne pepper; bring to a simmer.

4. Add shrimp mixture.

5. Spoon ¼ Creamy Grits onto each plate. Spoon shrimp mixture evenly over grits, and garnish if desired.

5 cups milk, plus more as needed
1 teaspoon salt
1 cup grits
3 tablespoons butter

1. Bring 5 cups milk and salt to a boil. Slowly add grits and reduce heat; cook until thick.

2. Remove from heat and beat in butter. Add milk as needed for desired creaminess.