Recipes – Page 8 – The FergieBunch

Cheese Grits – Gourmet

1 qt milk 1/2 c butter 1 c uncooked grits 1 t salt 1/2 t pepper 1 egg 1/3 c butter 4 oz Gruyere cheese (grated) 1/2 c fresh Parmesan (grated) Bring milk to boil over medium heat. Add 1/2 cup butter and grits. Cook until like oatmeal. Remove from heat, and let cool. Add…

Cheese Grits – Julie’s

Quick Grits (NOT Instant Grits) Minced Garlic (the dried kind) Season Salt Real Butter Salt Cayenne Pepper Garlic Powder Worcestershire Sauce Velveeta (about ¼ a pound – not a lot, just enough to help make it creamy) Shredded Sharp Cheddar Cheese – at least 2 cups 2-3 eggs Milk? Using the directions on the package,…

Layered Salad

Lettuce – Green leaf or Romaine – torn into bite-size pieces 1 Bell Pepper – diced 1 bunch Green Onions – diced Tiny English or Sweet Peas (the small silver can; Le Sueur maybe?) – drained Mayonnaise 1 Bag Shredded Parmesan Real Bacon Bits (bag or can…) Evenly spread lettuce pieces in trifle dish or…

Taco Soup

1 lb ground beef or ground turkey 1 onion, diced 1 pkg taco seasoning 1 pkg ranch dressing mix 1 can Rotel tomatoes 1 can diced tomatoes (the larger size can) 1 can Mexicorn 1 can White Hominy 3-4 cans of different kinds of beans, I like Black Beans, Red Beans or Light Kidney Beans,…

Scalloped Pineapple

1 cup (2 sticks) real butter 2 cups sugar 4 eggs, beaten ¼ cup milk 4 cups white bread cubes* 1 can (20 oz) pineapple tidbits Cream together butter, sugar, and eggs. Stir in remaining ingredients and blend well. Place in a buttered 11×7-inch baking dish; bake at 375° for 15 minutes, then at 350°…