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What's For Dinner? - 2018

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Mamanyt1953

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Certainly!

GRITS CASSEROLE

OK…I’m giving this as written, cause it is a definite “BoBo Classic.” Be aware that she made some changes. Note the following:

You can no longer get the garlic cheese roll. Use Velveeta (8 oz) and add 1 Tbsp garlic powder

There are no more regular grits (I did find them this year), use quick, NOT INSTANT…cook for 20 minutes, like regular grits.

Up the number of eggs. The more, the firmer the casserole. 4 or 5 is best.

Feel free to add savories…ham, bacon, onions, peppers, etc!

Back to the Classic!

1 C regular grits

4 C water

Salt and pepper to taste

1 stick oleo (butter)

6 oz garlic cheese

2 eggs, beaten

3/4 C milk

Preheat oven to 300°

Cook grits to package directions, but up cooking time to 20 minutes for quick grits…add salt NOW, or you’ll never get them salted right! When almost done, add the butter and cheese. Beat the eggs and milk together and temper with grits, then add. Pour into greased casserole dish and bake x 45 minutes, or until casserole begins to set.

THis is from the cook book that I'm putting together for my sons, of our family's traditional dishes. Some of them are common, like Campbell's Green Bean casserole, but others, like this, are harder to find.
 

lizzie

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Certainly!

GRITS CASSEROLE

OK…I’m giving this as written, cause it is a definite “BoBo Classic.” Be aware that she made some changes. Note the following:

You can no longer get the garlic cheese roll. Use Velveeta (8 oz) and add 1 Tbsp garlic powder

There are no more regular grits (I did find them this year), use quick, NOT INSTANT…cook for 20 minutes, like regular grits.

Up the number of eggs. The more, the firmer the casserole. 4 or 5 is best.

Feel free to add savories…ham, bacon, onions, peppers, etc!

Back to the Classic!

1 C regular grits

4 C water

Salt and pepper to taste

1 stick oleo (butter)

6 oz garlic cheese

2 eggs, beaten

3/4 C milk

Preheat oven to 300°

Cook grits to package directions, but up cooking time to 20 minutes for quick grits…add salt NOW, or you’ll never get them salted right! When almost done, add the butter and cheese. Beat the eggs and milk together and temper with grits, then add. Pour into greased casserole dish and bake x 45 minutes, or until casserole begins to set.

THis is from the cook book that I'm putting together for my sons, of our family's traditional dishes. Some of them are common, like Campbell's Green Bean casserole, but others, like this, are harder to find.
I absolutely adore grits any way I can get them.This looks like an awesome recipe and might just make my hubby like them after all.Thank you!
 

miagi's_mommy

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Dinner was so good last night. I had honey pecan chicken over rice with mushrooms and fries. And cheesecake for dessert.

Tonight more like in a few minutes is turkey with homemade cranberry sauce, lil smokies wrapped in bacon and homemade artichoke dip with baguette slices for dipping. :yummy:
 

artiemom

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Last night, Buffet: various appetizers, cheese and crackers, grapes, veggies with dip, spinach artichoke dip, shrimp....

Main meal: Eggplant parm, sausages, meatballs, pasta, sauce, bread, Ham, bread, salad..

Desserts: Cookies, brownies--2 different kinds, cookies, pizzalles,

Coffee, a full bar....

TODAY:
Appies: Cheese and Crackers, peanuts

Dinner: Boneless Prime Rib Roast, mashed potatoes, squash, roasted broccoli with carrots, creamed onions, Popovers, bread..

Dessert: Apple Crumb cake with vanilla ice cream; chocolate cream pie--coffee...

Coffee, wine...

I am stuffed.. a stuffed pig... had to let out a belt notch, after last night...
 

Winchester

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Leftovers for tonight. I only made two stuffed pork chops yesterday for our Christmas dinner, but we have leftover mashed potatoes with stuffing and gravy. A bit of dried corn. Some sweet potatoes and a bit of cranberry relish. Rick can choose between an apple pie or the frozen peanut butter pie for a bit of dessert tonight.

First time I ever froze and then thawed stuffing. I froze the leftover Thanksgiving stuffing (bulk sausage, a mixture of white, whole wheat and homemade corn bread, sauteed onions, carrots, celery, etc). To "freshen" the stuffing up a bit, I sauteed more onions and celery and added some bread cubes to the mix. I was amazed at how good it really was. I thought the texture would be a bit funky, but it really wasn't. So we had two stuffings: the bit of stuffing in the pork chops and the "leftover" stuffing from Christmas. Rick loves stuffing, so it worked out well.

My sister asked us over for dessert last night. I had already made a frozen peanut butter pie for us and Rick didn't want to share that, so I took a re-baked apple pie from the freezer for our contribution. It worked.
 

micknsnicks2mom

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another serving of lasagna tonight, and acorn squash with a pat of butter and salt/pepper. a slice of 3-layer carob cake with mint carob chip buttercream for dessert, later in the evening. :D

as a side note, the mint carob chip frosting tastes very minty on it's own, but on the cake it doesn't...overpower the carob cake flavor. :yess: and the recipe calls for optional salt added to it, which i did add. that small amount of salt cuts the sweetness just enough -- it's still sweet, and sweet enough, but not too sweet. :cloud9:
 
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