Tomorrow is the SEC Championship Game in Atlanta. Tennessee, LSU and Auburn are not in it. It is Florida for the East and Arkansas for the West. My friend Ted Hatfield a genuine Halls guy and (in my book) the Number 1 Regal Cinema guy is an Arkansas nut. Check out the KnoxGOP cookbook on page 74, Arkansas Razorback Cheese Grits, submitted by Ted and Carla Hatfield. He spent much of his early years in Arkansas and roots for the Hawgs, every chance he gets.

Those of you that know me. Know that I am a coach’s fan. I pull for the teams that are coached by David Cutcliffe. That was Tennessee back in the days of Heath, Tee and Peyton. That was as a Rebel in the days of Ole Miss and Eli. If Coach Cut becomes the NC State Wolfpack coach. Well, Coach knows that there will be at least one set of Wolfpack fans back in Knoxville, TN.

But, now back to the game tomorrow. I nearly always pull for Florida whenever they are opposing anybody other than Coach Cut or Tennessee. But, not tomorrow. I will be pulling for the HAWGS as Houston Nutt and the team have pulled off an exceptional year.

So the Hatfields and I tomorrow. One in Halls the other in West Knox County will be saying. “SOOEEEEEEEEEEEEEEE, GO HAWGS”

Enjoy the game. I know that we will. If you get a chance before the game try the Hatfield’s recipe.

Arkansas Razorback Cheese Grits

1 1/2 c. Grits (Cook according to the package insructions)

2 tsp. Salt

3/4 c. Margarine

1 lb. Sharp cheddar cheese, grated

3 eggs, beaten

Tabasco sauce – a hefty shot

Use a saucepan, prepare Grits according to package instructions, using only 5 cups of water. Put in a ovenproof dish, combine all the ingredients, mixing well. Bake in the oven at 250 degrees for one hour.