It’s simple to make and pairs well with a hearty breakfast of eggs and your favorite breakfast meat.
1/2 cup stone ground grits
2 1/2 cups milk
1 cup water
4 Tbsp. butter
1/2 cup cream
1 tsp. salt
Combine milk, water, salt and butter in a heavy sauce pan over medium heat and bring to a low boil. Slowly whisk in the grits and continue whisking until the pot returns to a boil.
Reduce heat to low and cook grits covered for 20 minutes or until very thick, stirring contents occasionally. Add cream, and continue to cook covered, stirring occasionally, for 20 minutes or until creamy and tender.
Should the grits become too thick, add milk to thin.
This recipe is so simple just about anyone can make it. Perfect if you are in a hurry to hit the trails, water, or just hang out around a campfire. Also perfect if you just got back from a days activities and want a simple hearty meal that requires very little time or effort. Hint: Velveeta cheese.
4 Tbsp. margarine
4 Tbsp. flour
Pinch of salt
2 cups milk
1 pkg. chipped ham
1/4 lb. Velveeta cheese
Melt 4 tablespoons margarine. Mix in 4 tablespoons flour. Gradually stir in 2 cups milk and cook until thickened. Add 1 package chipped ham (cut in small pieces) and also the cheese.
Cook and stir until cheese is melted. Salt and pepper to taste. Serve over buttered toast.
Those breakfast food restaurants have nothin’ on you! Serve up hot, fresh sausage gravy on whatever you please for breakfast. Bread, biscuits, hash browns or even scrambled eggs!
1 lb. sausage
1/2 cup flour
1/8 cup butter
3 cups milk
1 tsp. salt
1/2 tsp. pepper
Brown sausage; don’t drain. Add butter. Pour in flour; coat meat. Add milk. Stir to thicken. Serve over bread.
Start your weekend right, with a plate of fresh, crispy potato pancakes. Mmmm can you smell them? (Wait until you taste them!)
2 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
6 med. potatoes (3 cups)
2 eggs, well beaten
1 Tbsp. onion, grated
1 Tbsp. parsley, minced
Fat, to make layer 1/4 inch deep
Combine flour, salt, baking powder and pepper. Set aside. Pare and finely grate potatoes. Set aside. Heat fat in a skillet over low heat. Combine flour mixture with eggs, onion and parsley. Drain liquid from potatoes. Add potatoes to egg mixture and beat well.
When fat is hot, spoon about 2 T. of batter for each pancake in fat. Cook over medium heat until golden brown and crisp on each side. Drain.
(Can use applesauce or sour cream with potato pancake).