1. Heat milk to boiling. Add butter; then add hominy grits gradually, stirring constantly. Bring to boiling and boil 3 minutes, or until mixture becomes thick, stirring constantly. Remove from heat; add salt.
2. Beat mixture at high speed of an electric mixer 5 minutes, or until grits have a creamy appearance. Turn mixture into a greased 1¹/₂-quart casserole.
3. Bake at 350 ํF about 1 hour.  Serve hot.

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1. Heat butter in a skillet with heat-resistant handle. Mix in onion and green pepper. Cook until onion is tender.
2. Stir in bulgur, cover, reduce heat, and cook 10 minutes over low heat; stir once or twice to prevent sticking.
3. Add boiling water and bouillon cubes; stir until cubes are dissolved; cover tightly.
4. Cook in a 350 ํF oven 30 minutes. Stir in salt, pepper, and carrot. Continue cooking 15 minutes, or until liquid is absorbed and bulgur is tender.

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1. Combine cornmeal, salt, and 1 cup milk. Pour remaining milk and water into a saucepan and bring to boiling. Add cornmeal mixture gradually; cook and stir until thickened. Cover and cook over low heat 10 minutes. Pour into a buttered loaf pan, mold, or other container, and chill.
2. Turn out of pan and slice ¹/₂ inch thick. Cook on lightly buttered griddle or skillet until crisp and golden, turning once. Serve with butter and syrup or honey.

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1. Heat olive oil and garlic in a skillet. Add mushrooms and cook about 5 minutes, stirring occasionally. When lightly browned, stir in tomatoes with liquid, tomato paste, salt, and pepper. Simmer 15 to 20 minutes.
2. Meanwhile, bring 3 cups water and 1¹/₂ teaspoons salt to boiling in a saucepan. Mix cornmeal and 1 cup cold water; stir into boiling water. Continue boiling, stirring constantly to prevent sticking, until mixture is thick. Cover, reduce heat, and cook over low heat 10 minutes or longer.
3. Turn cooked cornmeal onto warm serving platter and top with the tomato-mushroom mixture. Sprinkle with grated cheese. Serve at once.

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1. Combine rice, water, and ¹/₂ teaspoon salt in a saucepan. Bring to boiling, reduce heat, and simmer, covered, about 14 minutes.
2. Meanwhile, heat butter in a skillet. Mix in onion, celery, and green pepper. Cook until vegetables are tender. Mix in cooked rice, tomatoes, ¹/₂ teaspoon salt, monosodium glutamate, sugar, chili powder, and Worcestershire sauce. Simmer until thick.
3. Turn mixture into a greased baking dish. Top evenly with cheese.
4. Place under broiler 3 to 4 inches from heat until cheese is melted.

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1. Heat ¹/₃ cup butter in a heavy skillet. Add rice and onion and cook until lightly browned, stirring frequently.
2. Add 1¹/₂ teaspoons salt, chicken broth, and raisins; cover, bring to boiling, reduce heat, and simmer until rice is tender and liquid is absorbed (20 to 25 minutes).
3. Just before serving, heat 3 tablespoons butter in a small skillet. Add pecans and ¹/₂ teaspoon salt; heat 2 to 3 minutes, stirring occasionally.
4. Serve rice topped with salted pecans.

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1. Bring water to boiling in a saucepot. Add onion soup mix and spaghetti to the boiling water. Partially cover and boil gently about 10 minutes, or until spaghetti is tender. Drain and set spaghetti mixture aside; reserve liquid.*
2. Heat butter in a large heavy skillet. Add onion and green pepper and cook about 3 minutes, or until tender. Add zucchini; cover and cook 5 minutes. Stir in tomatoes, parsley, seasoned salt, and pepper. Cover and cook about 2 minutes, or just until heated.
3. Turn contents of skillet into a 2-quart casserole. Add drained spaghetti and toss gently to mix. Sprinkle cheese dyer top. If necessary to reheat mixture, set in a 350 ํF oven until thoroughly heated before placing under broiler.
4. Set under broiler with top about 5 inches from heat until cheese is melted and lightly browned.

* The strained soup may be stored for future use as broth or for cooking vegetables, preparing gravy or sauce, or as desired.

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1. Cook linguine following package directions; drain and keep hot.
2. Meanwhile, heat oil in a large skillet. Add onion, parsley, and garlic; cook about 3 minutes, stirring occasionally.
3. Mix in flour, salt, and pepper; cook until bubbly. Add reserved clam liquid gradually, while blending thoroughly. Bring rapidly to boiling, stirring constantly, and boil 1 to 2 minutes. Mix in the minced clams and heat; do not boil.
4. Serve clam sauce on the hot linguine.

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1. Prepare Parmesan Croutons; set aside.
2. Drain canned crab and slice. Or, defrost, drain, and slice frozen crab.
3. Heat olive oil, butter, and garlic in a saucepan. Add crab, green onions, tomatoes, parsley, lemon juice, basil, thyme, and salt. Heat gently 8 to 10 minutes.
4. Meanwhile, cook spaghetti following package directions; drain.
5. Toss spaghetti with king crab sauce. Top with Parmesan Croutons. Pass additional grated Parmesan cheese.

Parmesan Croutons:

• Put 3 tablespoons butter into a shallow baking pan.
• Set in a 350F oven until butter is melted.
• Slice French bread into small cubes to make about 1 cup.
• Toss with melted butter.
• Return to oven until golden (about 6 minutes).
• Sprinkle with 2 tablespoons grated Parmesan cheese and toss.

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1. Put meat, onion, green pepper, and garlic into a heated large heavy saucepot or Dutch oven. Cook 10 to 15 minutes, cutting meat apart with fork or spoon.
2. Stir in brown sugar, salt, pepper, thyme, basil, water, tomato sauce, and tomato paste. Cover and simmer 2 to 3 hours, stirring occasionally. About 30 minutes before serving, mix in mushrooms with liquid and lemon peel and juice.
3. Meanwhile, cook spaghetti following package directions; drain.
4. Spoon sauce over hot spaghetti and sprinkle generously with cheese.

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