Got the Recipe for Hominy au Gratin (and I can spell it too)

Got this recipe off of about.com - http://southernfood.about.com/od/gritsrecipes/r/bl30104e.htm Hominy is cooked with Cheddar cheese.
Cook Time: 12 minutes
Ingredients:

• 3 1/2 cups hominy (about one large can, or about 29 ounces)
• 1 cup water
• 1 teaspoon salt
• 1/2 cup grated sharp Cheddar cheese
• 1/4 cup butter
  
• 1 cup warmed milk

Preparation:

In skillet combine hominy with water, salt, cheese, and butter. Cook over
low heat, stirring occasionally, until cheese and butter have melted. Gradually
stir in milk and cook, stirring occasionally, until thick and bubbly. Put under
broiler to brown. Serves 8.

Homane au grautin (sp?)

I just tasted the most amazing thing. A lady I work with let me try her home made lunch. Homane au grautin (sp?). It was cheesy and tasted better then macaroni and cheese or potatoes au gratin. I want the recipe!!!
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Pasta with Garlic and Parmesan

Servers 4 people
Ingredients
1 pound spaghetti- You can use your favorite kind of noodles as well. Rigatoni works really well for this recipe.
1/4 cup olive oil - I know this sounds like a lot but my grandmother used ½ to a whole cup in this recipe. If you are using a thin pasta like Angel hair you may want to use 1/8 cup. If it seems like not enough you can always add more or have olive oil at the table.
4 cloves garlic – I have made this with as much as 9, tastes vary.
2 tbsp dried basil (fresh is also always better if you have it, chop it fine)
2 tbsp parsley flakes (Fresh is better if you have it, chop it fine)
2 tsp ground black pepper
¼ cup grated parmesan – yeah you heard me, ¼ cup or more. Have more available for your guests.
1 Dash of salt.
Directions
Boil pasta until it is Al Dente (firm but not too chewy and never mooshy (That’s mushy said with an Italian accent)), strain water from pasta, and put it in large mixing bowl. Chop the garlic fine and add it, the basil, parsley, pepper, salt, and cheese to the pasta. Pour the olive oil over the top, and mix thoroughly. Taste it and if it is too dry drisel more olive oil over the top and mix again, remember that you can always add more olive oil but you can't take it back so be careful or it will be too greasy. Serve to your guests in shallow pasta bowls.

This is very good served with garlic bread, white wine, and sautéed scallops in white wine sauce.

Clam clamder

Recipe:
Clam chower (any brand, any type)
Clams in water (any brand)

Instructions- drain water from clams and add to bowl of clam chowder before serving. This isn't clam chowder, it's Clam Clamder.
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