kinggnik

Cheese grits

In 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949-, FAMILY: BEE & BOB TOGETHER on May 12, 2013 at 7:41 am

cheese in milk june 2006

american cheese from aunt boyd sept 2015

#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: This recipe was originally posted here online in June 2009, so go back to that original post to see the comments — including some on Oleo! I am not sure that this recipe dates all the way back to Round O, or whether it was Grandma/Momma/Bee’s New Bern creation. Do any of you know? According to this Wikipedia post, processed American cheese was first invented in 1911, and was popularized in the 1920s and 1930s by James L. Kraft.)

cookbook hh cheese grits

cookbook Heavenly Helpings

recipe cheese grits 2

recipe cheese grits 3

recipe cheese grits

recipe welsh rarebit from old cookbook

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  1. I am sure that the cheese sauce for grist was an old country (her mother’s) recipe; but I think the baked cheese grits was something from New Bern. Momma really liked that Kraft Extra Sharp Cheddar cheese and I wouldn’t be surprised if she invented that recipe herself. She also used that cheese to make some really yummy cheese biscuits.

  2. When I was growing up, you could buy that Kraft American cheese in a five pound block packaged in a blue thin cardboard box with a lid. They do not sell it that way now, but the Kraft Deluxe (2% Milk) American cheese slices sold in a 1 pound package is the same cheese. This is not the same as Velveeta (which is a “cheese food”)!

  3. Aunt Boyd, you have prompted me to do some cheese research! The first discovery was this explanation of the difference between real cheese and processed cheese: http://www.tillamook.com/knowyourcheese/yes-to-natural-cheese.html. Apparently the difference is that real cheese is just milk, enzymes and salt, while processed cheese is milk, enzymes, a salt called sodium citrate, plus preservatives.

  4. Then, the second discovery was the difference between different types of processed cheeses.

    First off is “American cheese” — i.e., what Grandma cooked with: http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&Product=2100060309 (ingredient list: “CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES)M MILKFAT, WATER, SODIUM CITRATE, SALT, SODIUM PHOSPHATE, SORBIC ACID AS A PRESERVATIVE, OLEORESIN PAPRIKA (COLOR), ANNATTO (COLOR), WITH STARCH ADDED FOR SLICE SEPARATION”).

    Then there’s Velveeta: http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&Product=2100061161 (ingredient list: “NONFAT MILK AND MILKFAT, WHEY, MILK PROTEIN CONCENTRATE, MILK, SODIUM PHOSPHATE, MALTODEXTRIN, CONTAINS LESS THAN 2% OF SALT, WHEY PROTEIN CONCENTRATE, CALCIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, SODIUM ALGINATE, CITRIC ACID, SODIUM CITRATE, CHEESE CULTURE, ENZYMES, APOCAROTENAL AND ANNATTO (COLOR)”).

    Then there’s Cheese Whiz: http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=999&Product=2100062679 (ingredient list: “WHEY, CANOLA OIL, MILK, MILK PROTEIN CONCENTRATE, MALTODEXTRIN , SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF WHEY PROTEIN CONCENTRATE, SALT, LACTIC ACID, SODIUM ALGINATE, MUSTARD FLOUR, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR), SORBIC ACID AS A PRESERVATIVE, MILKFAT, CHEESE CULTURE, OLEORESIN PAPRIKA (COLOR), ANNATTO (COLOR), NATURAL FLAVOR, ENZYMES”).

    As you go down the chain, each one includes less and less real stuff.

  5. Aunt Boyd, do you know what Grandma did when they stopped making American cheese in big blocks? It would take a lot of time to unwrap all these cheese slices: http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&Product=2100060309

  6. Carey, Thanks for the research on cheese! Yes, I think the point was that what Grandma used actually says “cheese” as it’s first ingredient. You can tell they difference when you cut it. The consistency is different.

    Grandma (and I) did not use the individually wrapped slice cheese. Kraft still sells a 1 lb block of cheese that is actually sliced but still wrapped together as a solid piece. Just like you had slice a block of cheese and then stacked up the slices. I made it this past weekend especially for Labor Day – it was delicious. I used Grandma’s recipe except that I used Lactaid milk for Julie Anna.

  7. Aunt Boyd, hooray for the cheese photo! I just posted it above. Wonder if that 5-pound block is still sold anywhere?

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