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Title: Garlic Cheese Grits
Categories: Cheese
Yield: 8 Servings
| 1 | c | Grits; uncooked |
| 3 3/4 | c | Water |
| 1/2 | ts | Slat |
| 1/3 | c | Skim milk |
| 3 | tb | Tub margarine |
| 1/2 | ts | Garlic powder |
| 4 | oz | Velveeta cheese; light |
| 1 | c | Sharp cheddar cheese; grated |
| Fat | ||
| 1 | tb | Worcestershire sauce |
Cook the grits in the salted water. Once cooked, stir in milk and cook a few more minutes. Then add the margarine, garlic, Velveeta cheese, sharp cheddar cheese and Worcestershire sauce. Stir until the margarine and cheese have melted. Put in a casserole sprayed with vegetable oil cooking spray and sprinkle with paprika. Bake in preheatd 350 degree oven for 15 to 20 minutes. Use a main supper dish or side dish (starch). From River Road Recipes III - A Healthy Collection from the Junior League of Baton Rouge, Inc. received in the Oct Cook's Corner swap from Chris Tomlinson.
Formatted for MM by Pegg Seevers 10/31/95
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