| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Luncheon, Eggs |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Grits |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 2 |
|
Eggs, separated |
| 1 |
c |
Cheddar cheese, shredded |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Butter, melted |
|
|
Cayenne pepper, to taste |
| 1/4 |
c |
Bread crumbs |
INSTRUCTIONS
Cook grits in salted water until thick. Beat egg yolks, slowly beat in
butter. Stir in cheeses, Worcestershire sauce, and cayenne. Stir into
grits. Beat whites until stiff. Fold in gently. Turn into buttered
casserole, sprinkle with bread crumbs, and bake at 350 degrees for 45
minutes.
Posted to EAT-L Digest 02 Dec 96
Recipe by: Elizabeth Powell
From: Lou Parris <lbparris@EARTHLINK.NET>
Date: Tue, 3 Dec 1996 01:30:03 -0600
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