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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Cook the grits in the salted water. Once cooked, stir in milk and cook a
few more minutes. Then add the margarine, garlic, Velveeta cheese, sharp
cheddar cheese and Worcestershire sauce. Stir until the margarine and
cheese have melted. Put in a casserole sprayed with vegetable oil cooking
spray and sprinkle with paprika. Bake in preheatd 350 degree oven for 15
to 20 minutes. Use a main supper dish or side dish (starch). From River
Road Recipes III - A Healthy Collection from the Junior League of Baton
Rouge, Inc. received in the Oct Cook's Corner swap from Chris Tomlinson.
Formatted for MM by Pegg Seevers 10/31/95
| Ingredients:
1 Cup(s) Grits; uncooked
3 3/4 Cup(s) Split ripe olives
1/2 Teaspoon(s) Slat
1/3 Cup(s) Tub margarine
1/2 Teaspoon(s) Pasteurized process cheese
4 Ounce(s) Velveeta cheese; light
1 Cup(s) Sharp cheddar cheese; grated
1 Tablespoon(s) Ground pepper -- to taste |
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