November is a month for homecomings…whether it be a college homecoming football game, a family meal at Thanksgiving or a gathering of college fraternity brothers and their wives on our lovely Amelia Island.
Amelia Island Plantation recently witnessed 2 fraternity gatherings. Jim and Jane Flynn hosted Jim’s Pi Kappa Phi-Beta Alpha (New Jersey Institute of Technology) chapter’s 30th reunion…at their home on Long Point Drive.
A Southern menu welcomed the participants.
Hors d’oeuvres: Sweet Corn Fritters
Dinner buffet: Southern Greens Salad with assorted dressings
Cornbread and butter
Dessert: Coconut cake
Jane commented “kept a southern theme for these northern boys.”
CJ and Cecile Gideon and Dave and Kathy Miller celebrated a gathering of Duke Delta Tau Delta fraternity brothers and their wives. A fun weekend began with a cocktail reception hosted by The Gideons.
A special dinner at the Sea Oats Club (also hosted by the Gideons) followed on Friday night.
Courtney Thompson of Horizons served up a special menu for our football watching group. Courtney had extra TVs so we could keep up with all the football games.
Her menus at each place setting had a Duke Blue Devil logo from the 70’s
Courtney (in case you don’t know) is also a huge Kentucky fan…and she treated all the Dukies so well.
She even had special blue napkins…of course there’s blue (Pantone 286 and 287) and then there’s blue.
And speaking of the South and those northern Pi Kappa Phi boys…they were founded at the College of Charleston…in honor of you…
Here is my recipe for Garlic Cheese Grits that will make everyone a fan. And yes you can serve these at Thanksgiving!
- 1 cup instant grits
- ½ teaspoon salt
- 4 cups boiling water
- 1-2 cups sharp cheddar cheese, grated
- Garlic powder (to taste)
- Stick of butter
- 2 eggs, beaten and add milk to make 1 cup
- Boil grits 3-5 minutes stirring constantly.
- Add butter, cheese and garlic powder until melted.
- Turn off heat.
- Add eggs and milk.
- Bake 1 hour at 350 degrees
NotesMy mom's favorite comfort casserole. I like to serve it with beef tenderloin for a southern twist. The eggs add volume and rise....Very much like a grits soufflé. Yes this is not low fat...I use skim milk... When you want someone to love grits....this is the way to do it.
Recipe Printed from www.kathymillertime.com
What is your favorite Thanksgiving recipe? I would love to hear from you!
Come celebrate with me. I’ll save you a seat at the table.