Waldorf Salad

Equipment: Large mixing bowl, measuring cup, measuring spoons, sharp knife

Ingredients:
1 cup chopped walnuts toasted in 1/4 tspn. cinnamon sugar
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced
1/2 cup golden raisins
2 sweet apples, cored and chopped
1 cup of fresh figs, chopped
6 tbspn mayonnaise
2 tbspn lemon juice
salt and pepper

Directions:
1) Toast walnuts and cinnamon sugar until fragrant (about 3 minutes on low-medium heat)and set aside.
2) In the mixing bowl, whisk together the mayo and lemon juice. Add 1/2 tspn. salt and 1/4 tspn. pepper. Mix in apple, celery, figs, grapes, raisins and walnuts.
Serves 4-6

Fried Grit Cakes

Equipment: Measuring cup, measuring spoons, 9x13 cooking pan, whisk, saucepan, nonstick skillet, paper towels

Ingredients:
2 cups water
2 tspn butter
salt for seasoning
1/2 cup grits (quick cook)
1/4 cup grated cheddar cheese
1 cup flour
2 tbspn vegetable oil

Direction:
1) Oil the cooking pan. Bring water and butter to a boil (season with salt). Add grits and bring to a boil. Reduce heat to medium and whisk constantly for 5 minutes. Add cheese and stir until blended. Remove from heat. Pour grits into cooking pan, spreading them evenly. Cool in fridge for a least 3 hours.
2) Remove from fridge and cut into 1" x 1" squares. In a nonstick skillet, heat enough oil to coat the bottom of the pan over medium-high heat. Dredge both sides of cakes in flour and pan-fry about 2 minutes on each side until golden. Drain on paper towels and keep warm before serving.