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Canku Ota |
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(Many Paths) |
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An Online Newsletter Celebrating Native America |
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May 18, 2002 - Issue 61 |
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Grits |
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No, Grits doesn't only stand for Girls Raised in
the South!!.
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Grits
are ground or cracked hominy. Hominy is an American Indian food, which
is made from dried corn. There is virtually no substitute for it, and
it is hard to get outside North America. It is a very popular food in
the southern U.S. In parts of Mexico it is known as "nixtamal"
or sometimes "pozole". Hominy Grits |
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Savory Baked Grits |
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Ingredients: 1 package (12 oz.) sausage,
cooked, drained, crumbled |
Directions: | |
Spread sausage on bottom of lightly greased 9 x 13-inch baking pan. Combine eggs, 2 cups cheese, margarine and cayenne pepper. Gradually add egg mixture to cooked grits; pour over sausage. Top with bell pepper and 1 cup of cheese. Bake at 350°F for 20 to 30 minutes. Let stand 5 minutes before serving. 6 SERVINGS |
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Cheese and Grits Bisquits |
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Ingredients: 1-1/2 cups all-purpose flour
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Directions: | |
Heat oven to 425ºF. Combine dry ingredients;
cut in margarine until mixture resembles course crumbs. Stir in cheese;
add milk, mixing just until dry ingredients are moistened. Shape dough
to form a ball; knead gently on lightly floured surface 3 to 4 times.
Roll out dough to form 8-inch square. Cut dough into four 2-inch wide
strips; cut each strip crosswise into 4 pieces. Place biscuits about
1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until
golden brown. |
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Garlic Cheese Grits |
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Ingredients: I cup *real* grits (not instant) |
Directions: | |
Cook grits as directed. After they are cooked,stir in butter and cheese. Cool grits, meanwhile, add to milk to eggs as you are beating them Stir milk and eggs into grits and pour into a buttered casserole dish. Bake at 350 degress for 45 min to an hour, or until set and browned on top. |
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Basic Boiled Grits |
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Ingredients: 1 cup stone-ground grits
4 cups water 1/2 teaspoon salt, or to taste 2 tablespoons unsalted butter |
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Directions: | |
Pour the grits into a large bowl and cover with cold water. Skim off the chaff as it floats to the surface. Stir the grits and skim again until all the chaff has been removed. Drain the grits with a sieve. Bring 4 cups water to a boil in a medium-sized saucepan. Add salt and slowly stir in the grits. Cook at a simmer, stirring frequently, until the grits are done (they should be thick and creamy) about 40 minutes. Remove the grits from the heat and stir in the butter. Serves 4. Hint: Southerners do NOT put sugar on their grits! |
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Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107. | ||
Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry. |
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The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the |
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Copyright © 1999, 2000, 2001, 2002 of Paul C. Barry. |
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All Rights Reserved. |