Cleartext copy of "Grits casserole "

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1 total messages Started by Katherine Rives Albitz Fri, 11 Mar 1988 06:26

#275

Author: Katherine Rives Albitz
Date: Fri, 11 Mar 1988 06:26

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CHEESE-GRITS(V)          USENET Cookbook          CHEESE-GRITS(V)

GRITS CASSEROLE

     CHEESE-GRITS - A southern U.S. classic

INGREDIENTS (Serves 3-4)
     1 cup     grits, cooked
     1/4 lb    butter
     3/4 lb    process garlic cheese
     1/2 cup   milk
     2         eggs, beaten

PROCEDURE
          (1)  Cook grits according to package directions (typi-
               cally 20-30 minutes).  After grits are cooked,
               stir in butter and cheese.

          (2)  Cool while adding milk to eggs.

          (3)  Stir milk and eggs into grits.

          (4)  Pour into a buttered casserole dish.

          (5)  Bake at 350 deg. F for 45 min to 1 hour, or until
               set and browned on top.

NOTES
     Don't expect good results with instant grits, use real
     grits.

     Freezes well.

     Editor's note: grits are ground or cracked hominy. Hominy is
     an American Indian food, which is made from dried corn.
     There is virtually no substitute for it, and it is hard to
     get outside North America. It is a very popular food in the
     southern U.S.  In parts of Mexico it is known as "nixtamal"
     or sometimes "pozole".

RATING
     Difficulty: easy.  Time: 5 minutes preparation, 2 hours
     cooking.  Precision: no need to measure.

CONTRIBUTOR
     Katherine Rives Albitz
     Hewlett-Packard, Ft. Collins, Colorado, USA
     hplabs!hpfcla!hpcnof!k_albitz

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