6 cups water
2 cups uncooked grits
1/2 cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
1/2 cup milk
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.
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1 cup pecans -- coarsely chop ped
3 eggs
8 slices raisin bread -- diced
2 cups half & half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine -- melted
1 teaspoon cinnamon
vanilla ice cream (opt.)
1/2 teaspoon nutmeg
Preheat oven to 350~. Spread pecans in a shallow baking pan and bake unt il golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice t he apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizz le with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
1 large can V-8 juice (picante style if available)
2 cans pinto beans
2 cans chicken broth (or veggie)
1 can diced tomatoes
� c. diced onion
1-2 cloves garlic, chopped
3 jalapenos (seeded)
3 carrots, sliced
� green bell pepper, chopped
� red bell pepper, chopped
1 c. rice1 can corn (optional)
cumin, salt, pepper to taste
Put all ingredients in to crockpot (except corn) and cook 4-5 hours. Add corn shortly before serving.. Serve w/ avocado, sour cream, cheese, cilantro, tortillas or tortilla chips. ENJOY!