Spicy Shrimp and Grits

Rhonda Osborne


4 cups of chicken broth

½ teaspoon of salt

1 cup of quick cooking grits

2 tablespoons of butter

1 bunch of green onions, chopped

1 green bell pepper, diced

2 cloves of garlic, minced

1 pound peeled and deveined small shrimp

1 cup monterey jack cheese, shredded

¾ cup of sharp cheddar cheese, shredded

1 (10-ounce) can of diced tomatoes and green chilies

½ teaspoon of black pepper

¼ cup of sharp cheddar cheese, shredded.


Preheat oven to 350 degrees. Grease a 9-by-12 baking dish. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently. Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, green pepper and garlic; cook until the peppers have softened, about five minutes. Stir in the shrimp and cook until they begin to firm. Stir in the monterey jack cheese, ¾ cup of cheddar cheese, shrimp, vegetable mixture, canned tomatoes and black pepper into the grits. Pour into prepared baking dish and sprinkle with remaining ¼ cup of cheddar cheese. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30-45 minutes.

Squash Fritters

Teresa Butcher


2 medium-size yellow squash, grated

¼ cup of diced onion

2 tablespoons of diced green bell pepper

1 teaspoon of brown sugar

1 teaspoon of salt

1 tablespoon of all-purpose flour

1 large egg, lightly beaten

2 teaspoons of butter, melted

½ cup of olive oil


Stir together first eight ingredients. Heat oil in a large, heavy skillet. Drop mixture by tablespoonfuls into hot oil; fry in batches until golden, turning once. Drain on paper towels, serve immediately.

Orange Slice Candy

Sara M. Sparkman, in memory of Sara Betty Sparkman


1 pound of orange slices

2 cans of coconut

1 cup of nuts

2 cans of Eagle Brand milk

1 teaspoon of vanilla

1 teaspoon of orange flavoring


Cut orange slices in layers. Mix in a 13-by-15 dish. Bake in the oven at 275 degrees for 30 minutes. Cool well. Dip by teaspoon, roll in powdered sugar. Store in refrigerator.

Recipes from Shepherd’s Cove Hospice can be found in “Homecooked Memories, Volume IV” written by Hospice of Marshall County – Shepherd’s Cove Hospice.

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