/2 a box of quaker oats (the round canister).
Once
Pour water over instant grits and cheese, stirring well to blend.
Add small amount of hot grits to egg.
Add egg mixture and milk to grits, stirring quickly.
Pour into greased 1-quart casserole. Sprinkle with paprika.
Bake, uncovered, in preheated moderate oven at 350\u00b0 about 25 to 30 minutes. Serve hot with butter.
edium sized bowl; mix until oats are thoroughly coated. Saute green
Boil water.
Stir in grits and return to a boil.
Reduce heat to medium-low.
Cook 4-5 minutes or until thick, stirring occasionally.
Add cheese and garlic powder.
Cook 2-3 minutes, stirring occasionally until cheese is melted.
Add salt.
Sprinkle with paprika.
Brown ham in butter in 10-inch ovenproof skillet.
Add water and frozen peas. Bring to a boil.
Remove from heat; slowly stir in instant grits.
Sprinkle with cheese and paprika. Bake in preheated hot (400\u00b0) oven about 15 minutes.
Serves 6.
Cook grits according to box.
Combine grits in baking dish with other ingredients.
Mix well.
Bake for 1 hour at 250\u00b0.
Cool 30 minutes before serving.
This is great with pork roast with Anaheim peppers layered on top to bake flavor in.
Bring water to a boil.
Slowly stir in grits.
Reduce heat; cover and simmer until done.
Remove from heat.
Add butter and cinnamon sugar to taste; stir until mixed.
Serve in bowls; top with cinnamon sugar.
Makes 4 servings.
Cook grits in water over direct heat for 5 minutes.
While hot, add cheese, beaten eggs, margarine and salts.
Put in 3-quart casserole dish.
Bake for 1 hour at 350\u00b0.
Add garlic salt and butter to water as it comes to a boil. Slowly add grits, chopped cheese rolls, eggs and paprika.
Stir slowly until ready.
Prepare grits recipe, using full amount of cheese.
Season to taste with black pepper; keep warm.
Peel shrimp.
Dice bacon and saute in skillet lightly.
Add enough peanut oil to bacon fat to make layer 1/8-inch deep.
When hot, add shrimp in even layer, turning as they color.
Add mushrooms, garlic and green onions. Stir and cook for several minutes.
Season with lemon juice, Tabasco, parsley, salt and pepper.
Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
Cream together butter, sugars, eggs and vanilla.
In separate bowl, mix flour, oats (powdered in blender), salt and baking powder.
Mix creamed and dry ingredients.
Add chocolate chips, melted chocolate and nuts.
Place golf ball size or smaller on an ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 to 4 dozen.
Heat oven to 400\u00b0. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining brown sugar. Sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.
Heat oven to 350\u00b0.
Beat margarine and sugars until fluffy. Add eggs and vanilla; mix well.
Add combined flour, baking soda and salt; mix well.
Stir in cereal, oats and chocolate pieces. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 12 to 15 minutes; remove to wire rack.
Cool completely.
Store, tightly covered.
Makes about 2 1/2 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt.
Mix well.
Stir in oats, chocolate morsels and nuts.
Mix well.
Mix together in a bowl the Quaker oats and cocoa.
In a pan on stove mix 1/2 cup evaporated milk, sugar and butter.
Bring to soft boil stage.
Mix into bowl with oats and cocoa.
Drop onto wax paper by spoonful and allow to cool.
Place Quaker oats in blender or food processor.
Cover. Blend about
1
minute, stopping blender occasionally to stir oats. Makes 3/4 cup.
Heat oven to 350\u00b0.
Grease 11 x 7-inch glass baking dish. Combine all ingredients except preserves.
Mix well.
Reserve 3/4 cup of oats mixture and press remaining into bottom of prepared dish.
Bake 10 minutes.
Spread preserves evenly over partially baked base to within 1/2 inch of edge.
Sprinkle reserved oats over mixture.
Bake 20 minutes or until golden brown.
Cool and cut into squares.
Store tightly covered at room temperature.
oda and salt. Stir in oats.
Add dry ingredients (by
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats, chocolate morsels and nuts; mix well.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch cookies.