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Ok......im not from the south, but I
do enjoy grits and when i found these recipes while surfing the internet I just had to copy them to share with you.
Your Basic
Very Tasty Boiled Grits.
1 cup grits, 4 cups water, salt and butter to taste. (One cup of
uncooked grits
serves 4.) When the water is boiling, add the salt and slowly stir in the grits. Simmer, stirring frequently, until the grits
are done. "Done" means thick and creamy.
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Cheese grits.
After the grits are done add 1 cup or so (more if you
like it cheesy) of grated cheese. You could also add pepper (cayenne works fine, if you like it hot), You can also use the
cheese powder packets from boxed macaroni and cheese.
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Red-hot grits.
Add as much cayenne pepper, paprika, chili
powder, and ground cumin as your taste buds will permit to your basic very tasty boiled grits. Let cool in a loaf pan, slice
and prepare as Fried grits. Serve this one with salsa and some beans.
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Garlic grits.
Add garlic powder or even
better, crushed roasted garlic to grits, good with cheese grits for garlic-cheese grits. Add jalapenos for
garlic-cheese-jalapeno
grits.
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Fried grits.
After the grits are done pour them into an ungreased loaf pan. Let this cool until the grits
are firm, usually 30 minutes or more. Turn the pan over so the "grits loaf" slides out, slice about ½ inch thick. Mix some
flour, salt, and pepper together on a plate and dip the grits slices (both sides) in the flour mixture. Put a quarter of an
inch of oil in a skillet, and fry the slices (medium-high heat) for about 5 minutes (until golden brown). Flip and do the
same on the other side.
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Sausage fried grits.
Prepare Basic Boiled Grits and set aside. Cook some sausage, breaking
it up into small pieces. Drain fat and stir the sausage into the grits. Beat an egg and add it to the mixture. Pour
into a loaf pan and put it in the refrigerator until firm. Turn out the grits, prepare as for fried grits.
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Jalapeno
grits.
Take your basic very tasty boiled grits, add 2 cups shredded cheese, 1 stick of butter (½ cup), 3 beaten eggs,
chopped jalapeno pepper, to taste (maybe start with 3 tbsp), salt and pepper to taste. Pour into a greased baking dish, bake
at 350 degrees about 35 minutes (top will lightly browned).
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Grits Casserole.
Fry some hamburger, onion, garlic,
and crushed red pepper, add cooked beans with the liquid, put in the bottom of a casserole pan, pour a recipe of jalapeno
grits over the top, bake at 350 degrees about 35 minutes. You can also make this with sausage (of any kind).
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Grits
breakfast.
Fry sausage and eggs, mix with cooked grits.
Breakfast Pizza
1 package pillsbury crescent
rolls
1 pound pork sausage
1 cup frozen hash browns
1 cup cheddar cheese grated
5 eggs
1/4 cup milk
salt & pepper
2 T parmesan cheese
Pat crescent rolls into ungreased
12" pizza pan.
Brown and drain pork sausage
and spoon over crust.
Sprinkle hash browns over sausage.
Top with cheddar cheese.
Mix the eggs and milk, salt and
pepper. Pour over crust.
Sprinkle Parmesan cheese.
Bake
375* 25-30 minutes.
Breakfast Casserole
1# bulk breakfast sausage
3 cups shredded potatoes
1/4 c. melted butter
12oz shredded cheese
1/2 cup onion
1/2 cup green pepper
16oz. small curd cottage cheese
6 jumbo eggs
375*oven. Cook sausage. Drain. Set aside. Stir together
potato and butter line bottom and sides of glass baking dish with mixture. Combine sausage, cheese, onions, and eggs. Pour
into dish. Bake 60 minutes . let stand 5 minutes
Country Breakfast
4 cups cubed cooked potatoes
1/2 cup chopped green pepper
2 T chopped onion
1/3 cup margarine
salt & pepper
4 eggs
1 cup shredded sharp cheddar
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Cook potatoes, green pepper and
onion in margarine until lightly browned. Season to taste. Break eggs over potato mixture. Cover and cook
until eggs are done. Sprinkle with cheese, cover and heat until cheese melts.
Serves 4
French Toast with Apples
1 loaf French bread; sliced thick
8 large
eggs
3 cup whole milk
1 cup sugar; divided in half
1 tablespoon vanilla extract
3 teaspoon cinnamon
6-8 Jonathan
apples, if possible
1/8 stick butter
Slice bread into 1/2 inch slices. Spray 13 x 9 inch glass pan with
no-stick
spray. Place bread in dish, placing tightly together. In
separate bowl, beat eggs, 1/2 cup sugar, milk, and vanilla. Pour
half
the mixture over bread. Peel, core, and slice apples; place on top of
bread. Pour remaining egg mixture over
apples. Mix cinnamon and sugar;
sprinkle over apples. Dot with butter; cover, and refrigerate overnight.
Bake 1 hour
for 350 degrees uncovered. Let rest a few minutes and then
enjoy.
Sausage Cheese Muffins
1 # bulk pork sausage
1 can(103/4oz) condensed
cheddar cheese soup, undiluted
1/2 cup milk
2 tsp. rubbed sage
3 cups biscuit mix
Cook sausage . Drain. In bowl
combine, soup, milk, sage and sausage. Stir in biscuit mix, till just moist. Fill greased muffin tins 2/3 full. Bake 400*
for 15-20 minutes.
EASY
BLUEBERRY PANCAKE WEDGES
1 cup packaged pancake mix
1 teaspoon shredded
lemon peel
2 tablespoons margarine
1 (16 oz.) can blueberries
1/3 cup sugar
1 tablespoon cornstarch
Prepare pancake mix according to package
directions. Stir in lemon peel, set aside.
In 10 inch skillet with oven proof handle melt butter, remove from
heat. Drain blueberries, reserving syrup. Spoon berries in bottom of skillet. Carefully pour
batter atop. Bake in 400 degree oven 15 to 18 minutes.
Meanwhile, in saucepan, combine sugar and cornstarch.
Add reserved syrup; cook and stir until thickened and bubbly. Loosen edge of pancake; invert on
serving plate.
Cut in wedges; pass syrup.
Makes 4 to 6.
A TEXAS BREAKFAST CASSEROLE
Can serve 8 ( a family of 4 would be happy )
Crescent rolls ( 1 can
of 12 )
1 pound Sausage -- cooked and drained
Fresh mushrooms -- sliced
3/4 pound Monterey jack
cheese -- grated
6 Eggs -- beaten
1 cup Cream of onion soup
Line a 13x9 inch Pyrex dish with rolls,
sealing perforations.
Cover with sausage, mushrooms and half the cheese.
Mix eggs with soup and pour over casserole.
Sprinkle remaining cheese on top. Chill overnight. Bake at 350
for 1 hour. Note: For variation, you can use cooked,
crumbled bacon or bite-sized pieces of ham instead of sausage.
Cheesy O'Brien Egg Scramble
1 pkg. (28 oz.) frozen hash brown potatoes
1/2 teaspoon garlic salt-or to
taste
1/4 teaspoon pepper-or to taste
1 can cheddar cheese soupe, undiluted
1 lb. bacon, cooked and crumbled
12
eggs lightly beaten
2 tablespoons butter
2 c. (8 oz.) shredded cheddar cheese
Prepare hash browns according to
pkg. directions, sprinkling with salt and pepper. Transfer to greased 2 1/2 qt. baking dish. Top with soup. set aside 1/2
c. crumbled bacon and sprinkle remaining over soup. Scramble eggs in butter until eggs are nearly set. Spoon over bacon. Sprinkle
with cheese and remaining bacon. Bake uncovered at 350 degrees for 20-25 minutes.
Country
Brunch
Trim crust from 16 slices white bread, cut
in half
Prepare....1 lb. cooked ham, cubed
1 lb. cheddar cheese, shredded
1 lb. mozzarella cheese, shredded
Cover
bottom of a greased 9 x 13 x 2 in. bakingdish with 1/2 of bread, 1/2 of ham, and 1/2 half of each of the cheeses. Repeat layers
Combine....6
eggs
3 c. milk
1/2 teaspoon dry mustard
1/4 teaspoon onion salt-or to taste
Pour over layers. Refrigerate
overnight. Remove from refrigerator 30 min. before baking.
Combine 3 c. unchrushed corn flakes and 1/2 c. melted
butter. Sprinkle over casserole. Bake at 375 degrees for 45 minutes. Cover loosely with foil to prevent top from over-browning.
Let stand 10-15 min. before cutting into squares. 12 servings
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