| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Atlanta |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Boiling water |
| 1 |
c |
Quick-cooking grits |
| 1 1/2 |
ts |
Salt |
| 6 |
tb |
Butter or margarine |
| 1 1/2 |
|
Ts |
|
|
Worcestershire sauce |
| 1 1/2 |
ts |
Hot pepper sauce |
| 1 1/4 |
c |
Shredded sharp Cheddar cheese |
| 1 |
tb |
Sherry |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
How to Prepare:
1.Combine the boiling water, grits and salt in a saucepan; mix well.
2.Cook, covered, over low heat for 5 minutes or until most of the water is
absorbed.
3.Stir in the butter, Worcestershire sauce, hot sauce, 1 cup of the cheese
and sherry.
4.Fold in the egg until mixed. Spoon into a greased 2 1/2 quart baking
dish; sprinkle with the remaining cheese. Bake at 300 degrees for 1 hour or
until bubbly.
Note by Judy: Chopped green chiles can be used in place of hot sauce.
That's how I make them.
Copyright credit: 1995 by The Junior League of Atlanta
Posted to CHILE-HEADS DIGEST V3 #157
Date: Tue, 12 Nov 1996 08:30:23 -0600
From: Judy Howle <[email protected]>
A Message from our Provider:
“Lonely? No one understands like Jesus”