ALONG THE MISSISSIPPI; CHARLIE BROWN'S GROUPER AND THE LITTLE RED-HAIRED GIRL'S CHEESE GRITS

Kathy Brown was a Floridian who saw her first snow in 1969 in Nashville, Tenn., while living across the hall from me our freshman year at David Lipscomb College. We became fast friends and found our way into many adventures in her dark green Volkswagen. To be truthful, adventure usually found us regardless of what we were in.

On a Florida vacation in the summer of 1973, I joined Kathy and her family (father -- Charlie Brown, mother -- Betty, who was red-haired, and their beagle -- Snoopy). So help me, this is the truth -- I'm dying if I'm lying.

As a special treat for me, the Browns took me deep sea fishing in the Gulf of Mexico. Being the good sport that I am, I only grumbled slightly at having to rise at 4 a.m., and it was with a smile that I informed the boat's crew that if the squid bait was going to get on my hook, it would be someone's hand besides mine that put it there. We had not been out to sea too long when the clouds darkened. In a flash someone threw a life preserver at me as shouts rang out for everyone to hit the deck - a tornado has been spotted. Now I tell you, I had had just about all the fun I could stand at this point. But the afternoon was brighter. I caught a 35-pound grouper! The catch of the day.

The next day, Charlie Brown prepared his famous Citrus Grouper from my catch of the day, and the little red-haired girl made her savory baked cheese grits.

Charlie Brown's Citrus Grouper

2 pounds grouper filet, 4- to 6-ounce portions, 2 inches thick

2 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon orange juice

2 green onions, peeled and chopped

1 teaspoon fresh garlic, minced

2 tablespoons rum

1 tablespoon brown sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper, if desired

Preheat oven to 350 degrees.

1. Place grouper in a greased 9-x-13-inch baking dish.

2. Mix together juices, onions, garlic, rum, brown sugar, salt and peppers.

3. Pour one-half of sauce over grouper. Bake in a 350-degree oven for 15 minutes.

4. Turn oven on low broil and cook grouper about 10 minutes. Fish will flake when done.

5. Place on serving dish. Garnish with remaining sauce and citrus slices.

Yield: 4 to 6 servings.

Little Red-Haired Girl's Cheese Grits

3 1/2 cups water

3/4 teaspoon salt

1 cup grits

4 tablespoons butter

3 ounces garlic cheese spread

1 cup grated Cheddar and American cheese blend

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground mustard

1/2 cup whipping cream

1/4 cup milk

2 eggs, beaten

Preheat oven to 375 degrees

1. Bring water to boil with salt in a medium saucepan. While stirring, add grits. Cover and cook according to package directions.

2. Remove from heat. Add butter, cheese spread, Cheddar and American cheese, Worcestershire, garlic powder and ground mustard. Stir until cheese is melted.

3. Add cream, milk and eggs, mix well. Pour grits into greased 9-x-9-inch baking dish. Bake 375 degrees for about 50 minutes.

Yield: 6 to 8 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.