MRS. PAYSON'S SPAM® AND GRITS BRUNCH CASSEROLE
You've got to try this! It converts any SPAM® or grits-haters that may be lurking in your house. Put this together the night before, and sleep in late!
Provided by MRS PAYSON
Categories Grits
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Bring the water to a boil in a large saucepan over high heat. Slowly pour the grits into the water while stirring constantly. Reduce heat to medium-low, and simmer until the grits are tender and thick, 3 to 4 minutes. Stir the grits constantly as they cook. Set aside.
- Heat a skillet over medium-high heat, and sprinkle in the grated luncheon meat. Cook, turning occasionally, until the luncheon meat has browned. Pour off any excess grease, and stir half of the luncheon meat into the grits along with the tomatoes, sour cream, and half of the Cheddar cheese. Pour the grits into the prepared baking dish, and sprinkle with the remaining luncheon meat and Cheddar cheese.
- Bake in the preheated oven until the casserole is hot and the cheese has melted and is bubbly, about 30 minutes.
Nutrition Facts : Calories 668 calories, Carbohydrate 27.2 g, Cholesterol 134.7 mg, Fat 48.4 g, Fiber 1 g, Protein 30.1 g, SaturatedFat 26.3 g, Sodium 1366 mg, Sugar 2.3 g
MRS. G'S FAIR SCONES
This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.
Provided by Mrs Goodall
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 8
Steps:
- Sift and measure the flour.
- Re-sift with other dry ingredients.
- Work shortening & butter into dry ingredients with the fingers.
- Add raisins to flour-fat mixture and mix thoroughly (you may omit raisins).
- Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
- Turn out on to a floured board and divide into two equal pieces.
- Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
- Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
- To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.
Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 10, Cholesterol 47.1, Sodium 247.4, Carbohydrate 34, Fiber 1.1, Sugar 3.3, Protein 4.6
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