Tex-Mex Breakfast Egg Casserole

12 eggs, beaten

2 17-ounce each cans cream-style corn

2 4-ounce each cans chopped green chilies, drained

2 cups extra sharp cheddar cheese, grated

2 cups Monterey Jack cheese, grated

1 tablespoon instant grits

1-1/2 teaspoon Worcestershire sauce

dash black pepper



Preheat oven to 325 degrees F.

In a large bowl combine all ingredients; beat until well mixed.

Pour into 9x13-inch baking dish (sprayed with no-stick product) and bake for 1 hour or until firm to the touch and lightly browned on top.

Serve immediately. Refrigerate leftovers.

Serve with fresh salsa and sour cream on the side.

Yield: 12 servings


Stan's Savory Cheese Grits

Ingredients for Small Yield

Cold water, 1 quart

Stone-ground Yellow Grits, 1 cup

Heavy whipping cream, 1/2 cup

Chicken Broth, 1/4 cup

Margarine, 1/4 stick ( 2 tbsp. )

Roasted Red Pepper Seasoning, 3/4 tsp.

Shredded Sharp Cheddar Cheese, 3/4 cup

Hot Sauce, to taste


Ingredients for Large Yield

Cold water, 4 quarts

Stone-ground Yellow Grits, 4 cups

Heavy whipping cream, 2 cups

Chicken Broth, 1 cup

Margarine, 1 stick ( 8 tbsp. )

Roasted Red Pepper Seasoning, 1 tbsp.

Shredded Sharp Cheddar Cheese, 3 cups

Hot Sauce, to taste



Add grits to water, whipping cream, chicken broth, and roasted red pepper seasoning, and bring to a boil stirring often.

Add 1 stick of margarine.

Simmer on low until grits are to desired doneness (1/2 to 1 hour or 2 hours in a crock-pot).

Add cheese and hot sauce, and cook to dissolve cheese.

Mixture is now ready for serving.


Shrimp and Grits

3 cups cooked grits

1/ 4 to ½ lb fresh small scallops

½ lb fresh small shrimp

½ cup half & half

8 oz cubed velveeta cheese

½ lb crab (optional)



Cook grits and add cubed velveeta to melt.

Saute scallops and shrimp.

Add scallops, shrimp and some crab to grits if desired.

Then add half & half.

Mix and put in casserole dish or slow cooker.

Cover and bake in casserole for 30 minutes at 350 or in a slow cooker for the same time.

By Betty Sojourner & Friend


Gooey Butter Grits Cheese Cake

1 box yellow butter cake mix

2 eggs

½ cup butter or margarine, melted

1 cup cooked grits

1 8 oz package cream cheese

1 16 oz package powdered sugar

1 teaspoon vanilla



Preheat oven to 350 F.

Combine first four ingredients in large mixing bowl.

Beat thoroughly.

Spread mixture in well greased 9 x 13 baking pan.

Beat next four ingredients until smooth and creamy.

Pour over cake batter.

Bake for 35 to 45 minutes.

Cool and cut into bars.

Topping will be “gooey.”

Serves 24-36


Caramel Grits

1 cup heavy cream

2 cinnamon sticks

3 tablespoons sugar

¾ cup grits

3 Granny Smith apples

Brown sugar to taste

2 cups milk

½ teaspoon vanilla

1 teaspoon salt

caramel syrup

butter



Lightly oil six 1-cup ramekins and set aside.

In heavy saucepan, stir together cream, milk, cinnamon, vanilla, sugar, and salt.

Bring to a boil and stir in grits.

Cook over low heat, stirring frequently, until thick and creamy - about 25 minutes.

Spoon into ramekins and smooth tops.

Cover with Saran wrap and refrigerate overnight.

Before serving, peel and slice apples.

Sauté with butter and brown sugar until tender.

Heat caramel syrup and grits in microwave.

Unmold warm grits onto plate and top with syrup and apples and serve.

Serves 6

Hummingbird Lodge Bed & Breakfast

Franklin, North Carolina


Jambalaya Grits

1/2 cup Julienned Chicken

2 1/2 t. Seasoning

1 t. Oil

2 oz. Chopped Chorito Sausage

1/2 lb. Shelled Shrimp

1/4 c. Chopped Scallions

1 T. Garlic

1/2/ c. Heavy Cream

1 T. Hot Sauce

1/2 T. Salt

1/2 c. Parmesan Cheese

1/2 c. Grits



Toss chicken strips with seasoning.

Heat oil in large skillet and seasoned chicken and saute.

Add sausage - cook 1 minute.

Add shrimp, scalions, garlic and cream - Cook 2 minutes.

Stir in hot sauce, salt and 1/4 c parmesan cheese and simmer 3 minutes.

Cook grits according to package and add cooked grits to the skillet - blend thoroughly.

To serve put in separate bowls and sprinkle remaining parmesan on top of each bowl.


Orange Blossom Grits

1 c. Water

1/2 c. Orange Juice

Uncooked Grits

1/8 t. Salt

2 T. Brown Sugar



In a medium saucepan over medium high heat.

Bring water and orange juice to a boil.

Slowly stir in grits and salt.

Reduce heat to simmer.

Cook until thickened.

Then pour into a serving dish.

Sprinkle with brown sugar and let stand for 2 minutes or until sugar melts.


Oatmeal Souffle

1c. Milk

2T. Butter

3/4 c. Quick Cooking Oatmeal

1/3c. Cream Cheese (low fat)

1/4 t. Salt

1/2 c. Brown Sugar

1/2 t. Nutmeg

1/2 t. Cinnamon

3 Eggs, separated

1/2 c. Raisins

1/2 c. Chopped Walnuts



Preheat oven to 325 degrees F.

Butter and Sugar a 1 1/2 quart soufflé dish or casserole.

Put milk and butter into a small saucepan and heat until barely boiling.

Slowly add the oatmeal, stirring constantly.

Cook the oatmeal until thick, stirring often.

Remove from heat and add cream cheese, salt, sugar, nutmeg, and cinnamon.

Stir briskly to blend and smooth the mixture.

Beat the egg whites until stiff.

Gently stir and fold the whites into the oatmeal mixture.

Don't overfold.

Spoon mixture into soufflé dish.

Bake 35-40 min. or until the soufflé is set.

Serve warm with milk.


Salmon with Parmesan Grits

3/4 cup chicken broth

1/2 tsp salt

2 Tbl minced fresh onion

1 garlic clove, minced

1 1/2 c. water

1/2 c. regular or quick (not instant) grits

1 t. olive oil

2/3 c. sliced mushrooms

2 Tbl grated Parmesan cheese

4 (6 oz.) salmon fillets (about 1 inch thick)

1/4 tsp salt

1/4 tsp dried thyme

1/4 tsp black pepper

Cooking spray (Pam)

2 tsp finely chopped parsley



Combine first 4 ingredients in a small saucepan.

Bring to a boil, reduce heat and simmer 5 minutes or until onion is tender.

Add water, bring to a boil. Gradually add grits, stirring with a whisk until blended.

Cover, reduce heat and simmer 10 minutes or until done.

Preheat broiler or grill.

Heat 1 tsp oil in small nonstick skillet over medium high heat.

Add the mushrooms and saute for 5 minutes or until golden.

Stir mushrooms and cheese into grits. Set aside.

Sprinkle fillets with salt, thyme and pepper.

Place fillets, skin side down on broiler pan, or grill, coated with cooking spray.

Broil for 10 minutes or until fish flakes easily when tested with a fork.

Remove skin from fillets; discard skin.

Spoon 1/2 c. grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.