| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
c |
Quick-cooking grits |
| 1 |
tb |
Flour |
| 1 |
tb |
Margarine or butter |
| 3 |
c |
Shredded Kraft natural cheddar cheese (3 cups = 12 ounces) |
| 2 |
|
Eggs |
INSTRUCTIONS
Heat oven to 350 F. Grease 1 1/2 quart baking dish.
Bring water and salt to boil in medium saucepan. Slowly add grits,
stirring constantly. Reduce heat to low; cook 5 minutes, stirring
occasionally. Remove from heat. Mix in flour and margarine. Gradually
add cheese, stirring until melted.
Beat eggs in small bowl. Stir small amount of hot grits into eggs.
Stirring constantly, slowly pour egg mixture into hot grits. Pour into
prepared dish.
Bake 30 to 40 minutes or until firm. Makes 6 servings.
U20295@UICVM.UIC.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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