| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Mexican |
Cheese/eggs, Corn(meal, Mexican, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red Bell Pepper; Chopped |
| 1/2 |
c |
Green Onions/Tops; Sliced |
| 2 |
|
Serrano Chiles; * |
| 2 |
tb |
Margarine Or Butter |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
c |
White Hominy Quick Grits |
| 1 1/2 |
c |
Cheese; 6 oz, ** |
INSTRUCTIONS
* Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey
Jack Cheese in this recipe.
~-------------------------------------------------------------------------
Cook and stir the bell pepper, onions, and chiles in the margarine in a 10
inch skillet until the pepper is tender. Heat the milk, water, salt and
pepper to boiling in a 2-quart saucepan. Gradually add the grits, stirring
constantly, and reduce the heat when they have all been added. Simmer
uncovered, stirring frequently, until thick, about 5 minutes. Stir in the
bell pepper mixture and cheese.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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