[fewz]

I saved that recipe and I'm gonna try it. I'll let you know if I succeed. I should be able to make it. And.... I’m gonna use some of my Falls Mills grits.

We used to have to drive up to Belvidere to get the grits at the mill. It was a nice trip in the fall since they had picnic tables beside the pond below the mill. The grits are ground using a water wheel so I guess you could call them a green industry. The Farmers Market about a quarter mile away on the other side of Flint River stocks them now so we save some gas.

[yorkie]

The recipe I have used for years makes almost too much, but here ‘tis:

Cheese Grits Casserole

6 c. boiling water
1 1/2 c. quick grits

1 1/2 sticks butter
1 lb. velveeta cheese
2 t. lowry’s seasoned salt
3 dashes tabasco
3 well beaten eggs

The only change I would make in the previously posted recipe (#2347), would be to add a t. of Lowry’s seasoned salt. Gives it a really good flavor.

I’m going to have to try your Falls Mills grits, too. Thank you!