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Sausage Cheese Grits Casserole
5 Cups
Water
1/2
teaspoon Salt
1 1/2
cups (6oz) grated sharp cheddar cheese, divided
2
tablespoons butter or margarine
5 eggs
lightly beaten
1/2 cup
milk
1 pound
(16oz) sausage, browned and drained
Paprika
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Preheat oven to 350 degrees. Grease
shallow 3-quart baking dish. Bring water
and salt to a boil in a large sauce pan. Slowly
stir in grits. Cover, reduce heat and cook
for 10 minutes stirring occasionally.
Remove from heat. Stir in 1 cup cheese and
butter until melted. Add eggs, milk and sausage;
blend well. Pour mixture into prepared
dish. Sprinkle with remaining cheese and
paprika. Bake for 25-30 minutes or until
set. Cool for 10 minutes before serving.
Makes 6-8 servings. Submitted By
Grant Williams |
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Mexican Cornbread
1Lb Mild
Pork Sausage
1-1/2 Lb
of Hamburger Meat
1 can
cream style corn
12oz
Cheddar cheese (Shredded)
1 Large
Onion
2 Eggs
1/2 Cup
Jalapeno Peppers (cut up)
4 Cups of
Corn Meal
1 Cup of
Flour
1
teaspoon chili powder
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Mix flour, corn meal, eggs and corn with sweet
milk (enough to be smooth) stir until smooth.
Set aside. Cook hamburger meat and sausage
together. Add chili powder to hamburger
meat and sausage, drain fat, grade cheese, onion
and cut up pepper. Put 2 tablespoons of oil in
pan, pour 1/2 of corn meal mix in pan. Add
a layer of sausage and hamburger mix then add a
layer of cheese, a layer of onion and a layer of
peppers. Pour remainder of cornmeal
mixture on top.
Cook 45 minutes at 350 degrees.
Submitted By Pat Clark |
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Blueberry Dream Cake
1 box
Duncan Hines Angel Food Cake Mix
1 cup
sugar
1 cup
confectioner sugar
1 (8oz)
package cream cheese
1 (12oz)
container of cool whip (can use less)
2
teaspoons vanilla flavoring (more or less)
1 can
Lucky Leaf Blueberry Pie Filling
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Bake cake as directed, cool and and split to
make 3 layers. Combine remaining
ingredients, except pie filling, with mixer.
Spread mixture on each layer. Spread
remaining mixture on cake after staking layers
and top with remaining pie filling.
(Better spread remainder of pie filling just
before serving, just keep filling in
refrigerator, when cold helps to keep filling on
top, although some will drape down side of cake
making it pretty and luscious looking. Keep
Refrigerated.
Submitted by Jane Stephens
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