Pecan-Grits Balls.

Here's another that I've never encountered before. I don't eat grits, but I'm sure that those who do will LOVE these things.

Pecan-Grits Balls

3 cups cooked grits, cooled and then mashed well to loosen up
1 cup heavy cream
1/4 tsp. Worcestershire sauce
2 cups crushed pecans
2 beaten eggs
1 cup bread crumbs
oil for deep frying

Add cream to grits, then Worcestershire and pecans. Form into 1 inch balls and chill for at least an hour. When ready to serve, dip into beaten eggs, then into bread crumbs. Fry in deep fat until golden brown on all sides. Serve hot.

Texas Lizzies.

I ran across this one in a newly acquired Christmas cookbook published in 1984. It has a few things that I haven't seen before. This is one of them. It seems to basically be the cookie version of fruitcake without the many weeks of preparation required for real fruitcake. This recipe makes about 200.

Texas Lizzies

3 1/2 cups all purpose flour
3 tsp. baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup butter
2 cups light brown sugar
4 eggs
1 cup bourbon
2 TBSP milk
1/2 cup all purpose flour (in addition to above)
1 lb. gold raisins
1 lb. dark raisins
1/2 lb. red cherries
1/2 lb. green cherries
1/2 lb. green pineapple
1/2 lb. red pineapple
1 lb. whole walnuts
1 lb. whole pecans

Sift together flour, baking soda, cinnamon, & nutmeg. In another bowl, cream together butter, sugar, and eggs with electric mixer until light & fluffy. Add bourbon slowly, beat well and add milk. Gradually blend in sifted dry ingredients. Place fruit in separate bowl and coat with 1/2 cup of flour. Add butter mixture to fruit mixture. Stir in nuts. Chill overnight.

Preheat oven to 350 degrees. Lightly grease cookie sheet, and drop rounded teaspoonfuls of dough about 2 inches apart. Bake for 15 minutes. Cool slightly before removing to wire rack to cool completely. Dough will keep in refrigerator for 2 weeks for multiple smaller batches of baking.