2 : c Starter
1 : Egg;beaten
1/2 : c Bacon;fried and crumbled
2 : tb Oil;bacon fat
2 : tb Sugar
Flour;as : Flour;as needed
1/2 : ts Baking soda
1 : lb Bacon; thick-sliced and lean
1 : Onion
1 : lb Baking potatoes
1/2 : lb Cheddar cheese
8 : Eggs
4 : c Diced potatoes
1 : Jar; (2-oz) bacon pieces
1 : Chopped onion
4 : tb Butter/margarine
1 : c Chopped celery
1 : c Chicken broth
1 : Sliced carrot
2 : c Milk
4 : md Potatoes
1 : tb Mayonnaise
1/4 : ts French mustard
2 : Rashers bacon
1 : tb Soured cream
Salt : Salt & pepper
1 : Egg yolk
3 : oz Butter
3 : lb New potatoes
1/2 : c Mayonnaise
1/4 : c Ranch dressing
1/4 : ts Salt
1/4 : ts Pepper
1/8 : ts Garlic powder
8 : sl Bacon, crisp, crumbled
1/2 : c Celery, sliced
1/2 : c Red bell pepper, sliced
1/2 : c Green onions, sliced
0: Preheat oven to 350 F (moderate) Grease a 2-quart baking dish
1: Add salt to water
2: Bring to a full, rolling boil
3: Add grits; return to boiling point
4: Cook, stirring constantly, until very thick, about 6 minutes
5: Remove from heat
6: Add fat
7: Mix cheese, eggs, and pepper
8: Stir into grits
9: Pour into baking dish
10: Bake 40 minutes or until lightly browned
11: Calories per 2/3 cup serving: About 230 Source: FOOD -- by U
12: S
13: Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp
14: idiscover
15: co
16: uk/pub/food/mealmaster/recipes/usdafood
17: zip