Subject: RECIPE: Grits casserole
From: [email-masked] (Katherine Rives Albitz)
Date: 11 Mar 88 06:26:13 GMT
Newsgroups: alt.gourmand

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.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