Cheese Grits

SORRY--no picture today. I prepared this with the other "Soul Food" for Henry's BD party. Somehow in all the cooking and fizzing around, I never got a picture. As you know grits are made from corn and are a loved Southern dish. While Just Grits are served with the breakfast meal, we have taken it a step further and added to the grits so that it becomes a delicious side dish as well.

• 3-10 1/2 cans chicken broth--I used the carton of chicken stock


• 1/2 c. heavy cream


• 1 t. salt


• 1 c. grits


• 4 T. butter


• 1-8 ou shredded cheddar (I have used other cheeses as well)


• 1/2 t cayenne pepper (I like a little more)

In a large saucepan, combine broth, cream & salt and bring to a boil.
Gradually stir in grits.
Reduce heat to low, cover & cook 5 minutes-stirring occasionally.
Remove from heat and add cheese/butter and stir until blended and melted.
Add red pepper & check salt.
Pour mixture into sprayed casserole and bake at 350 degrees until hot & bubbly.
Let stand 10 minutes.

Serves 6

SIMPLE MAC & CHEESE

I usually make an old fashioned white sauce when making mac & cheese, but found this really simple recipe. It was quite good and I added cubed ham.

2 C. MAC SHELLS
1 STICK BUTTER
2 1/2 C. SHREDDED SHARP CHEESE
4 EGGS
2 C. MILK
1 CAN EVAPORATED MILK
SALT/PEPPER
PINCH NUTMEG
SEASONED BREADCRUMBS

COOK MAC AL DENTE
POUR LAYER MAC IN GREASED 1 1/2 QT CASSEROLE
TOP WITH LAYER OF CHEESE/BUTTER
REPEAT LAYERS AS THIS MAKES IT JUICY
BEAT EGGS AND MIX WITH MILKS AND SEASONINGS
POUR OVER MAC
BAKE 350 DEGREE OVEN AFTER LOOSELY COVERING WITH FOIL
30-45 MINUTES
LET STAND 15 MINUTES WHILE IT FIRMS UP

Serves 4-6 and doubles or triples easily. WARNING--do not overfill dish--you butter melts and then takes up more room--this is from PERSONAL EXERIENCE!

BLACK EYED PEA SOUP

I do NOT like black eyed peas---BUT I LOVE this soup! You MUST use the peas that we cooked yesterday----NOT canned peas!

• 6 bacon strips, diced


• 1 1/2 green pepper, chopped


• 1 1/2 onion, chopped


• 3 garlic cloves, minced


• 3 cans diced tomatoes ( I used 1 can of rotel & 2 others of flavored diced)


• 1-2 cups of diced ham


• 1 1/2 c. water


• 2 t. salt (I did NOT use this since we put salt in the peas we cooked)


• 1 3/4 t. cumin (I did not measure--just guessed)


• 1 3/4 t. ground mustard


• 1 1/2 t chili powder


• 1 t. curry


• fresh ground pepper


• 1 t. sugar (optional)

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender.
Add peas,ham, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer

THE BEST PEAS!

These are the BEST black eyed peas. Tomorrow Black Eyed Pea Soup---this is where you start though!

1. 1 lb dried black eyed peas


2. 1/2 # salt pork A MUST


3. 1 onion-chopped


4. 1/2 cup chopped celery, leaves to


5. 2 cloves garlic, minced


6. 1 t salt


7. 1 T. seasoned pepper


8. 1/2 T. Worcestershire


9. 1/2 t. Tabasco

Pick out the bad peas first---important!

Soak the peas in water to cover 4-5 hours or overnight. While peas are soaking, cut salt pork into 3-4 pieces. Put pork in a large pot with 1/2 qt of cold water and simmer with lid ajar for 2 hours adding more water if necessary. Remove from heat and add 1/2 more quart of cold water and let come to room temperature. When peas are ready, add to salt pork mixture and simmer 15 minutes. Add remaining ingredients and simmer covered for about 2 hours or until peas are tender, but not mushy. Adding peas to cold water keeps them from having tough shells.

This will feed 10+ people.

CHICKEN NOODLE CASSEROLE

8 OUNCES EGG NOODLES

1/2 MEDIUM SWEET RED PEPPER, CHOPPED

1/2 MEDIUM GREEN BELL PEPPER, CHOPPED

1 CELERY RIB, CHOPPED

2 GARLIC CLOVES, DICED

1/4 C. BUTTER

ANOTHER 1/4 C. BUTTER

3 T. FLOUR

1 1/2 C. CHICKEN STOCK

1 1/2 C. 1/2 & 1/2

1 8 OU CREAM CHEESE

1 DELI CHICKEN IN SMALL BITES

1 CAN DRAINED GREEN CHILES

SALT/PEPPER/CREOLE SEAONINGS

SEASONED BREAD CRUMBS

COOK NOODLES UNTIL AL DENTE AND DRAIN

COOK VEGGIES IN 1/4 C. BUTTER UNTIL CRISP/TENDER

REMOVE VEGGIES WITH SLOTTED SPOON

MELT THE OTHER BUTTER AND STIR IN THE FLOUR UNTIL IT IS DISSOLVED

SLOWLY ADD THE CHICKEN BROTH

COOK UNTIL IT THICKENS SLIGHTLY (3-5 MINUTES)

SLOWLY ADD THE 1/2 & 1/2

ADD THE CHEESE AND HEAT UNTIL IT MELTS

STIR EVERYTHING TOGETHER AND ADD THE SEASONINGS---ADD SEASONING TO YOUR TASTE--THAT MEANS ACTUALLY TASTE IT

POUR INTO 13 X 9 DISH WHICH YOU HAVE PAMMED

TOP WITH BREAD CRUMBS

COOK IN 350 DEGREE OVEN-COVERED FOR 15 MINUTES

REMOVE COVER AND HEAT UNTIL BUBBLY ANOTHER 15-20 MINUTES

STOVETOP HAMBURGER CASSEROLE

• 1 PKG (7 OU) SMALL PASTA SHELLS





• 1 1/2 # GROUND BEEF





• 1 LARGE ONION-CHOPPED





• 3 MEDIUM CARROTS, CHOPPED





• 1-2 CELERY RIBS CHOPPED





• 3 GARLIC CLOVES, MINCED





• 3 C. CUBED COOKED RED POTATOES (I BOILED THEM)





• 1 CAN WHOLE KERNEL CORN, DRAINED





• 1 C. TOMATO SAUCE





• 1/2 C. KETCHUP





• 1/2 C. BBQ SAUCE





• 2 T. WORCESTERSHIRE





• SALT/PEPPER





• 1 C. SHREDDED CHEDDAR CHEESE

Cook pasta according to directions on pkg.

In a large skillet, cook beef and onion over med heat until onion is tender. Add the carrots, celery, & garlic, cook and stir until the veggies are crisp-tender.

Stir in the potatoes, corn, tomato sauce, and seasonings and heat thoroughly. Drain pasta and add to dish, toss to coat. Sprinkle with cheese.

Yields--8 servings

PECAN PIE

4 EGGS
1 C. SUGAR
1/8 t. SALT
1 1/2 C. DARK KARO SYRUP
2 T. PLUS 1 T. MELTED BUTTER-COOLED
1 t. vanilla
1 C. PECAN HALVES
1 UNBAKED 9 " PIE CRUST

In a large bowl, beat eggs until blended by not frothy. Add the sugar, salt & corn syrup. Stir butter & vanilla until just blended. Spread pecans in the bottom of the pie shell. Pour in filling.

Place in 350 deg oven and immediately reduc heat to 325 derees. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Refrigerate left overs.

8-10 servings