Southern Country Cooking
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Patti
Grits are a southern tradition. My Mama loved grits. She is the one who told me grits were also known as Georgia Ice Cream. Give this recipe a try and let me know what you think.
I also from time to time add fried, crumbled bacon to mine. And at other times I add alittle shredded cheddar cheese to them also. OOOHH so good.
Basic Grits
4 cups water
2 tablespoons butter
Salt to taste
1/4 teaspoon pepper (black or white)
1 cup grits ( not instant )
Bring the water, butter, and salt to a boil. Gradually add the grits, return to a boil, then reduce to a simmer. Cook the grits, stirring occasionally so that that they do not stick or form a skin, until they are creamy and done to your liking. It takes about 25 minutes, but many people like to cook them much longer. If you do, you may have to add more water. Serves 4.
Hope ya’ll enjoy this recipe.
See ya’ll soon.
These are a great low fat appetizer for parties. Don’t tell anyone the meatballs are made with ground turkey and no one will even notice. I slipped these by Tim and he never even noticed they were not made from ground beef.
Turkey Meatballs:
1 pound ground turkey
1 medium onion, chopped (1/2 cup)
1/3 cup Italian bread crumbs
1/4 cup low fat milk
1 egg beaten
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
about 1/2 cup water
1 small jar (12 ounces) spaghetti sauce
1 1/4 teaspoon yellow prepared mustard
non stick olive oil spray
Heat oven to 400ºF. .
Mix ground turkey, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in lightly greased rectangular pan, 13×9 inches.
Bake uncovered about 25 minutes or until no longer pink in center and juice is clear.
About 25 minutes before serving, mix chili sauce, water, spaghetti sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
To freeze these tasty little meatballs. Place meatballs on lightly greased cookie sheet. Freeze uncovered until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months