Cheri Strange, Christian Speaker and Author

       Last night I hosted a group of friends to play Bunco --- a mindless game of trying to roll dice to get sixes so we can talk the night away. We rotate homes each month with the hostess preparing a meal for twelve. Knowing I would be short on time from getting the house momentarily straightened and cleaned, the homework started, the dogs washed, and piano practiced, I selected a couple of recipes that were rich in flavor but easy.

       Wisdom speaks of never, NEVER trying new recipes when company is coming --- but I tend to be foolish is this area. My desire for some new and different culinary delight pushes me beyond reason sometimes. Often Wisdom proves prudent. Many of my new recipe attempts flop and the event becomes a small crisis and I am forced to bring out the Oreos and balogna. But last night was different -- and the gals at Bunco have asked me to share the recipes.

       The main course was one of my attempts to perfect tortilla soup. I used my huge crock pot in order to prepare it early so I would have more time on the other items. I have no idea what I placed in that pot. For sure I used a rotisserie chicken, salsa, tomatoes, fresh garlic and cilantro, onion, hominy, broccoli, chicken broth, and a little milk. That recipe will need to be saved for another day. Instead, I want to give you the recipe for the salsa and mexicorn grits. Later this week, I'll post the Brownie Bottoms recipe -- so look for it around Friday.

       Strange Salsa

2 cans mild Rotel

1 can Mexican Rotel

1 can petite diced tomatoes

1-2 cloves pressed or chopped garlic

1/2 chopped onion (or more to your taste)

fresh cilantro (love it - gives fresh authentic flare)

galic salt (also to taste -- at least 2 teaspoons)

Place all ingredients in a blender and mix until well blended. This takes about 15 minutes to prepare - possibly less.

(Freezes well)

       Mexicorn Grits

This recipe comes from a Taste of Home book from church suppers. It took about 15 - 20 minutes to prepare and get in the oven.

4 cups milk

1/2 cup plus 1/3 cup butter, DIVIDED

1 cup quick-cooking grits

2 eggs

1 can (11 oz) Mixicorn, drained

1 can (4 oz) chopped green chilies

1 cup shredded Mexican cheese blend

1 tsp salt

1 tsp white pepper

1 cup shedded Parmesan cheese

• In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir 5 minutes.
• In small bowl, wisk eggs. Stir a small amount of grits into eggs; the pour all into pan and stir constantly. Melt remaining butter and stir into grits. Add corn, chilies, cheese, salt and pepper.
• Transfer mixture to a greased 2-qt. baking dish. Sprinkle with parmasan cheese. Bake, uncovered @ 350* for 35-40 minutes or until a knife inserted near center comes out clean.

Makes 10-12 servings.

As you have gatherings this season and share my burning desire for new and different -- I hope these give you a fresh option with a Southwest flare.