Grits and Cheese Casserole

My friend Nez makes this...it is her mother's old recipe....and it is wonderful. I not only got the recipe tonight, I got the box of grits to go with it..can't beat that......

Grits and Cheese Casserole

1 1/2 cup grits (quick cooking)
1 teaspoon garlic salt
1 teaspoon savory salt
6 cups water
3/4 cup butter
8 teaspoons of Tabasco sauce (Nez says
she uses the whole bottle, a small one)
4 eggs, well beaten
1 pound shart Longhorn Cheese, grated
Paprika (Nez laughs and says she never uses it)

Bring water, garlic salt and savory salt to a boil.
Stir in grits slowly. Cook for 5 minutes, stirring
occassionally. when done, drop in butter. Stir well.
Add eggs and Tabasco sauce and cheese to hot grits.
Pour into a large, greased baking dish (9 x 13) and
sprinkle with Paprika for color. Bake at 350 degrees
for one hour...serve hot..


We also got to talking about making Scrapple with cooked
yellow corn meal...poured into a coffee can and sliced
for breakfast.. I told her I always added crumbled cooked
bacon to mine, some sage, and small pieces of diced ham.
She said she likes to add diced pork to hers and
at times she has used chopped beef. I laughed and said I loved
to slice mine and put it in hot bacon drippings to fry and add
a little syrup...she said she just fries hers..We love to talk
about recipes. We both love to cook.

Sourdough in Pictures

This is why I love my old recipe....my bread comes out every time..you still keep your sourdough bubbling away, but you always add a fresh package of yeast to your flour mixture you are working with for the bread...
Bread rising in the pan...I put mine in the oven with the light on ...makes a perfect, warm environment for it to raise...I also like to put a piece of parchment paper in the bottom of my pans...bread and rolls come out easier...



My friend Terri and her hubby have a hard time with pecans....so these are made just for them...no nuts....LOL



Ready to be taken out and the oven turned onto 350 degrees....ready to be baked...


And the finished product.....Yummy bread and rolls...my cinnamon rolls are filled with Pecans...One loaf of bread is plain, the other is cinnamon/sugar swirled inside for breakast toast or with hot tea...






SOURDOUGH STARTER


1 1/2 cups flour

1 1/2 cups water

1 cup sugar

1/2 cup Instant Potato Flakes

Stir all in a quart jar, cover and let ferment out of the refrigerator at least 48 hours. Refrigerate. Night before baking, take it out of the refrigerator. Take 1 cup of above starter and put into a clean jar, add the following to it:

1 cup flour

1 cup water

1/4 cup Instant Potato Flakes

This is feeding the starter and will be for your next batch. I leave it out all day and refrigerate it that evening.

Put the remainder of your original starter into a large bowl and add:

3 cups water

1 cup oil (I use Canola)

3/4 cup sugar (I use only 1/2 as I don't like my bread sweet)

1 package dry yeast, dissolved in 1/2 cup warm water (I let it foam up before I put it in the batter, make sure it is good.)

4 teaspoons salt

9 cups flour (You may need a little more, make a stiff dough)

Pour onto a floured board and knead well. Put into a greased bowl and cover. Let rise until double in bulk. Knead lightly and make into 4 loaves. Put into greased loaf pans, cover with a dish towel, and let rise until double. (I put mine in the oven and close the door, the pilot light keeps it just right to rise high)

Bake at 350 degrees for 30-40 minutes. Cool on rack, brush the top with butter, and remove from the pans.

To give someone a starter, feed, let out for 8 hours. Give them 1 cup, use 1 cup starter and keep 1 cup in the refrigerator. Then half the recipe and make 2 loaves of bread.

This also makes great Cinnamon Rolls. You cannot fail with this recipe, as each time you use the fresh packet of yeast. It is a very good recipe. Happy Baking.

For fluffy pancakes, add 1/4 cup of starter to your basic pancake mix. They rise so pretty and are so good.

Sugared Peanuts

I hunted all day for my recipe....I knew it was on one of my blogs....I am trying my best to get them all posted here, so I only need to visit here ....this recipe was from my friend, Wilma...she is a fantastic cook....
Every now and then you find a special treat you really enjoy. This week we went to listen to a group of young people performing violin music. They were wonderful. During intermission, homemade treats were sold for a donation and I picked a bag of sugared peanuts. They were so good, nothing like I had eaten before. I make peanut patties and peanut brittle, but these were exceptional. Recipe hound that I am, I hunted down the person who made them, lucky for me, it was a friend of mine ! She graciously agreed to bring me the recipe. I have waited and waited and tonight, at church, she brought it to me. I will definitely use this for Holiday times and in between. Lucky for us, we live in peanut country, so we have lots of nice, fresh peanuts available to us. This is the recipe, shared with love to you. Make it and enjoy !!


Sugared Peanuts

2 cups raw peanuts
1 cup water
1/2 cup sugar

Mix peanuts,sugar and water together in heavy saucepan
and boil over medium heat until liquid is almost gone (about
20 minutes). Spread the nuts on a greased cookie sheet and
sprinkle lightly with salt if desired. Bake at 300 degrees for
45 minutes stirring every 15 minutes to separate. Cool on
the cookie sheet. Store in an airtight container.

These are soooooo gooooood ! She said she used a little
more water as she likes to boil hers longer.