Daily Archives: March 9, 2009

Ham and Cheese Grits Casserole


3.50 cups nonfat milk
1- teaspoon salt
1 1/4- cups quick-cooking grits
4- ounce cooked ham, diced (3/4 cup)
3- ounce low-fat monterey jack cheese shredded, (3/4 cup)
2- tablespoons grated parmesan cheese
1- pickled jalapeno chile, minced
2- large eggs
3- large egg whites

1. Preheat oven to 325 degrees f. Grease shallow 2-quart casserole. In heavy 3-quart saucepan, heat 1 1/2 cups milk, 2 1/4 cups water, and salt to boiling over medium-high heat. Gradually stir in grits, beating constantly with wire whisk. Cover and simmer over low heat 5 minutes, stirring occasionally. Remove from heat, stir in ham, cheeses, and jalapeno. 2. In large bowl, with whisk, beat eggs, egg whites, and 2 cups milk. Gradually add grits to egg mixture (mixture will be lumpy). 3. Pour mixture into casserole. Bake, uncovered, 45 to 50 minutes, until top is set and edges are lightly golden. Remove from oven, let stand 10 minutes.

Cherry Cola Salad


3/4 cup water
3/4 cup sugar
1 can cherry pie filling
6 ounce cherry jell-o
1 can (small) crushed pineapple with juice
1 teaspoon lemon juice
1 can cold cola drink; (coke classic)
1/2 cup chopped nuts

Combine water and sugar in medium saucepan. Bring to a boil. Add pie filling and return to boil. Pour boiling mixture over cherry jell-o, stirring well to dissolve. Add pineapple and juice, lemon juice, cola and nuts. Stir well. Pour into 9×13 inch pan or jell-o mold and chill.

Ice Box Cookies


2 cups all purpose flour
1 cup brown sugar
1 egg
1/2 cup butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup chopped nuts
1/4 teaspoon salt

Thoroughly combine all ingredients. Shape in to 2 long rolls wrap rolls in wax paper or foil. Chill well. Cut in slices and place on baking sheets. Bake at 350 degrees for 8 to 10 minutes.