Blue Grass Grits Casserole

Ingredients

• 2 cups quick cooking grits
• 1 tbsp. salt
• 4 tsp. garlic powder (or garlic salt)
• ] tsp. Tabasco sauce
• 2 tsp. Worcestershire sauce
• % lb. margarine
• 1 roll nippy cheese
• 2 eggs, beaten

Method

1. 1

   Add grits to salted, boiling water.

2. 2

   Add margarine, stir and cook for 5 minutes.

3. 3

   Mix cheese, garlic powder, Tabasco sauce, Worcestershire sauce and eggs and combine with cooked grits mixture.

4. 4

   Put in buttered casserole and bake in preheated 350° oven for 1.5 hours.

5. 5

   May be kept in refrigerator for 24 hours or may be frozen before baking.

6. 6

   Makes 16 servings.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 6. The excerpt below is the record exactly as published.

Blue Grass Grits Casserole 2 cups quick cooking grits 4 tsp. garlic powder (or _ 1 tbsp. salt garlic salt) 8 cups boiling water ] tsp. Tabasco sauce % lb. margarine 2 tsp. Worcestershire sauce 1 roll nippy cheese 2 eggs, beaten

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