Southern Recipes

Baked Cheese Grits

Ingredients

3 cups - water

3/4 cup - Grits (uncooked)

1/4 teaspoon - salt

1 - egg (beaten)

1 cup - shredded chedder cheese

1 tablespoon - butter or margarine

1/8 teaspoon - garlic powder

1 dash - red pepper sauce or cayenne

Directions
Heat oven to 350 degrees. Grease 1-1/2 quart casserole or baking dish. Prepare grits according to package directions.

Add small amount of grits to beaten egg. Return grits mixture to pan. Add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Pour into prepared casserole. Bake 30 to 40 minutes, or until top is set and lightly puffed. Let stand 5 minutes before serving.

Serves 4 to 6

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Cornbread

Ingredients

2 4 tablespoons shortening (or bacon drippings)

1 1/2 cups white self-rising cornmeal*

1/2 cup all-purpose flour

1 egg

1/2 cup buttermilk, or sweet milk

1/4 teaspoon of baking soda if using buttermilk

water

Directions
Preheat the oven to 425°.

Put the shortening in a cast-iron skillet and place on medium heat or in the oven. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter). Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

Collard Greens

Ingredients

Collard greens (whole collard heads or leaves)

2 ham hocks

Water

Salt to taste

Toppings

Directions
Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.

Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.

Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.

Possible toppings: hot pepper, vinegar, or salsa

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