Cheese grits

In 3-Wilhelmina (Bee) Garris King 1918-2007 on June 27, 2009 at 5:08 pm

cheese in milk june 2006

#1 Creamed Cheese with Grits

1 lb. American Kraft cheese, diced
3 eggs, slightly beaten
1 qt. whole milk and canned milk
1 pot cooked grits

Place diced cheese in saucepan with a little milk and warm up slowly. When the cheese begins to melt, add eggs and milk. Let it all cook up and thicken together. Serve with hot grits.

#2 Baked Cheese Grits

3 cups water
1 cup milk
1 stick margarine
1 10 oz Kraft sharp cheese
1 egg beaten
1 cup raw grits

Bring water, milk, oleo & cheese & egg to boil. Add grits. Boil for a few minutes stirring all the time. Pour into baking dish. Bake at 300 til set in middle. Sprinkle Ritz Cracker crumbs on top.

(Editor’s note: The first photo above is from June 2006, when Grandma made Cheese Grits #1 for me when I got to spend a week with her at McCarthy Court. The second photo is from August 2009, and is of an almost-polished-off batch that Aunt Boyd made for the family during the big trip to Florida. Below, we have recipe documentation. Recipe #1 appeared in “Heavenly Helpings,” First Baptist Church New Bern’s 2004 cookbook. Recipe #2 is straight out of Grandma’s recipe box, and she also copied it over into a keepsake cookbook she was filling out for Aunt Boyd. AND UPDATE: Thanks to Aunt Boyd’s comment, I dug out a Welsh Rarebit recipe from Grandma’s oldest, most falling-apart cookbook. Yikes … ale! And beer!)

cookbook hh cheese grits

cookbook Heavenly Helpings

recipe cheese grits 2

recipe cheese grits 3

recipe cheese grits

recipe welsh rarebit from old cookbook

  1. The list of ingredients says “1 stick margarine” but the directions say “oleo”. To clear that up, note that Momma’s name for margarine was oleo.

  2. I caught that too, but wanted to make sure she wasn’t slipping another ingredient in there on us. I thought oleo was Crisco, so thanks for the clarification.

    This is great Carey… makes me smile.

  3. Grandma told me that she had always made Grits and Cheese as a low country dish, but later found recipes for a dish called “Welsh Rarebit” that were basically the same.

  4. By the way, in real life, I do not think that Momma/Grandma made it this way. I think she may have always used three eggs, but with more cheese… like maybe 2 lbs of cheese for three eggs.

  5. I have not had this in a long time… Maybe I can fix this when we go to Florida for the big breakfast.

  6. Thanks for the new picture of the cheese in Florida, but I have to say that I was very disappointed – I did not have the right kind of cheese so it was not so smooth and creamy as Grandma’s. I will try again.

  7. Looking for the name of the cookbook the Welsh Rarebit recipe was in, any hints like total number of pages, color of cover, would help me track one down. Thank you

  8. Although I’m sure Momma had the recipe memorized, the cards look as if they were left in the oven during baking.:-D

  9. Linden Place, we have the same problem! This cookbook was my grandmother’s, and it has no cover, title page or identifying information. It does, however, have 757 pages before the index. Does yours have a publication date on it?

  10. Linden Place, if the question is just for a Welsh Rarebit recipe, you can find it on page 242 in the Joy of Cooking (copyright 1964). On this page there are two recipes – one made with beer and one made with milk – I can assure you that our wonderful family tradition was based on the milk variety.

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