kra@hpcnof.hp.com (Katherine Rives Albitz) (03/11/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHEESE-GRITS V "30 Oct 86" 1988 .RZ "GRITS CASSEROLE" "A southern U.S. classic" .IH "Serves 3\-4" .IG "1 cup" "grits," "100 g" cooked .IG "\(14 lb" "butter" "100 g" .IG "\(34 lb" "process garlic cheese" "300 g" .IG "\(12 cup" "milk" "120 ml" .IG "2" "eggs," beaten .PH .SK 1 Cook grits according to package directions (typically 20\-30 minutes). After grits are cooked, stir in butter and cheese. .SK 2 Cool while adding milk to eggs. .SK 3 Stir milk and eggs into grits. .SK 4 Pour into a buttered casserole dish. .SK 5 Bake at .TE 350 175 for 45 min to 1 hour, or until set and browned on top. .NX Don't expect good results with instant grits, use real grits. .PP Freezes well. .PP 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". .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 2 hours cooking. .I Precision: no need to measure. .WR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz