Cheese Grits

1 box quick grits
1/2 teaspoon garlic powder
Worcestershire sauce
1 pound block of Velveeta cheese

Cook grits for 4 people from box directions. Then add Worcestershire sauce to cooked grits until you achieve a light tan color. Then add garlic powder. Use a glass oven dish to layer the bottom of pan with slices of cheese. Then layer grits and alternate with cheese to the top. That last layer should be cheese.

Cook in oven at 350 degrees for 25 o 30 minutes. Check about half way through to make sure top layer of cheese doesn’t get burned. Oven temps vary. This recipe can be altered to your taste with the garlic powder and Worcestershire sauce.

This was a Beverly Thomas recipe that is a dish great for barbeque. The only way I was able to get a recipe from her was to help in the kitchen and learn.

 

Crawfish Corn Bread

Crawfish Corn Bread

Crawfish Cornbread

2-pkges of sweet cornbread mix(follow direcions from packages)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup chopped onions
1 cup shredded mild cheddar cheese
1 can cream style corn
1 frozen pkg of crawfish tails-thaw before preparing

Mix cornbread according to packages. Add all other ingredients into cornbread mixture. Stir ingredients together. Lightly oil and heat in oven dish or cast iron skillet large enough for ingredients. Then pour ingredients into the skillet or glass oven container and cook at 375 degrees for 30 minutes or more. Make sure cornbread is done enough to remove from skillet or glass oven container. Serve as a meal or with your favorite gumbo or soup.

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