| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cheese/eggs, Inn recipes | 6 | Servings |
INGREDIENTS
| 1/2 | c | Water |
| 1/4 | t | 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 | Eggs, lightly beaten | |
| 1 | T | Chopped fresh parsley |
| 1 | t | Dry mustard |
| 1 | t | 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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