Name: Fried Hominy Grits
Ingredients: 4 ga WATER; BOILING; 1/2 c BUTTER PRINT SURE; 4 1/2 lb HOMINY GRITS #2402; 4 ts SALT TABLE 5LB

To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

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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