The Mudcat Café TM
Thread #59418   Message #1719624
Posted By: Rapparee
16-Apr-06 - 03:08 PM
Thread Name: BS: The Mother of all BS threads
Subject: RE: BS: The Mother of all BS threads
We hire ours out, too. Might have saved the ol' marriage. Besides, it costs about US $ 350, but we get about (literally) ten times that back. I consider it a good investment.

It is Easter. I made grits souffle, smoked sausage, and fresh strawberries for breakfast.

Grits Souffle
(Quantities and temperatures are US, so adjust accordingly)

2 cups milk
1/2 cup instant grits
1 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons melted butter
1/2 teaspoon sugar
3 eggs, seperated

Preheat the oven to 375 degrees F. Grease a 1 1/2 quart casserole or souffle dish (I use butter).

Scald the milk; add grits and cook until thick, stirring constantly. Add salt, baking powder, butter and sugar; mix well. Beat egg yolks and add to grits.

Whip egg whites until they hold soft peaks and fold into grits mixture. Pour into prepared dish.

Bake at 375 degrees F. for 30 minutes and serve hot. Will serve 6, but more likely 4, or if you really like it as we do, 2.

HINT: Before adding egg white, mix in 1/2 cup grated sharp cheddar cheese and a dash of tabasco sauce. (I realized this morning that some finely dices mild green chiles would work well with the cheese and tabasco sauce. I also used Tiger Sauce this morning because I didn't have any tabasco and it worked very well.)

This recipe came from Christina Campbell's Tavern in Colonial Williamsburg, so don't go sniffin' in the air and think that it takes like watery grits. It doesn't. In fact, I'm make it more often if I had the time. Make it, serve it, and don't tell 'em what it is until after they say "YUM YUM YUMMY!"