|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Results 1 - 6 of 6 for leftover grits
Mix grits with cheese. Add ... THREE RECIPES ARE QUICK SERVES. THE MENU CONSISTS OF: MICRO-BAKED EGGS, PECAN STICKY BUNS, FRUIT COMPOTE AND COFFEE OR TEA.
1. Heat oven ... bowl, combine cooked grits, milk, oil, ... minutes or until wooden pick inserted in center comes out clean. Serve warm. Makes 1 dozen muffins.
Peel potatoes and ... for the buckwheat grits. Cut meat ... roasting pan. Bake at 350 degrees for about 1 hour. Good Luck. Electric stove - 325 degrees.
Mix well. Pour into well-greased muffin tins or baking cups at 350 degrees for 20 minutes. Yields: 12 muffins.
Beat eggs in ... bowl. Mix in grits. Add soy ... The oats will absorb a lot of moisture if you let the mixture rest in the refrigerator for a few minutes.
Mash leftover grits. Add 3/4 cup corn meal, eggs, soda, water and enough buttermilk to make soupy. Bake at 375 degrees about 30-45 minutes.
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