| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cheese/eggs, Inn recipes |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Quick-cooking grits; uncooked |
| 12 |
oz |
Canned evaporated milk |
| 1 1/2 |
c |
Chopped ham |
| 1 |
c |
Cheddar cheese; (4 oz) shredded |
| 3 |
lg |
Eggs; lightly beaten |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Hot sauce; (1 to 2) |
INSTRUCTIONS
Recipe by: Inn recipes Preheat oven to 350 degrees. Bring water & salt to
boil in saucepan; stir in grits. Remove from heat; cover & let stand 5 min.
(mixture will be thick). Stir in milk & next 6 ingred. Pour into sprayed 9
1/2" quiche dish or a 9 1/2 inch deep-dish pie plate. Bake for 30-35 min.
Let stand 10 min. before serving. Cut into wedges. Yield 6 servings.
Variation: Use Italian Sausage in place of ham (saut, drain & crumble
well), and eliminate mustard & hot sauce.
This recipe is shared with us by the innkeepers at Country Oaks Bed &
Breakfast. Country Oaks Bed & Breakfast Mountain View, Arkansas.JM
Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997
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