| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 4 | ga | WATER; BOILING |
| 1/2 | c | BUTTER PRINT SURE |
| 4 1/2 | lb | HOMINY GRITS #2402 |
| 4 | ts | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD SALT AND BUTTER OR MARGARINE TO BOILING WATER. 2. ADD GRITS GRADUALLY WHILE STIRRING TO PREVENT LUMPING. BRING TO A BOIL; LOWER HEAT, COVER AND COOK FOR 5 MINUTES. STIR OCCASIONALLY. 3. POUR HOT COOKED GRITS INTO BREAD PANS OR IN STEAM TABLE PANS COVER AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT. CUT COLD GRITS 4. CUT COLD GRITS LENGTHWISE IN 3 EQUAL STRIPS AND CUT EACH INTO 1/2 INCH SLICES. IF SLICES ARE MOIST, DIP IN FLOUR; FRY ON PREHEATED WELL-GREASED GRIDDLE (400F) UNTIL LIGHT BROWN (ABOUT 8 MINUTES PER SIDE). EACH PORTION; 3 SLICES (3 3/4 BY 1 1/2 BY 1/2 INCHES). Recipe Number: E00201 SERVING SIZE: 3 SLICES ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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