The church, Bridge City First Baptist, Mac and I attend, has a beautiful new Welcome Center. Between the first service and Sunday school, new members, guests and regular members can stop in to fellowship together plus enjoy a cup of coffee, juice and/or a light snack. It is my responsibility to see that the refreshments are provided and the area kept clean and tidy.
On Sunday, August 10, the church was declared “Country Sunday.” Many dressed in old fashioned décor. Some men wore suspenders, bow ties, hats and even overalls and the women looked darling in their long skirts (some with bustles) and bonnets. Our minister’s wife, Dewanna Boone, even wore high top button shoes. That evening there was an ice cream social in the Family Life Center. However, the highlight of the whole day was the Southern Plainsman Quartet. They presented an awesome two hour concert for the evening service. It was a day that will be well kept in our memory banks.
Since it was a “Day in the Country,” I thought it only appropriate to have country food for the Welcome Center. I prepared Cheese Grits and Fried sausage rounds. I had this Cheese Grits recipe in the Record’s September 16, 2004 issue. The visitors in the Welcome Center liked them so well that some requested the recipe. I am repeating it for those that might have missed this KEEPER four years ago.
Bridge City’s Market Basket did not have the jalapeño cheese so I substituted Mild Mexican Velveeta. It worked just fine. This makes a huge amount so if not preparing it for a large crowd, you probably will want to half it.
• 2 cups uncooked grits (go easy on using salt as added cheeses are salty)
• 1 (6 oz,) roll of jalapeño cheese (I substituted 6 oz. Mild Mexican Velveeta)
• 6 oz. Velveeta Cheese
• 1/2 cup milk
• 1 cup butter, melted
• 4 eggs, well beaten
• Salt as needed (taste before adding extra salt)
• Black pepper, to taste
• Red Pepper, to taste (optional)
Cook grits as directed on package. In the microwave, melt the cheeses in the milk. Combine melted cheeses with the melted butter and eggs. Stir in the grits; season to taste and mix well. Spoon into a 3 qt. casserole dish or into two smaller casserole dishes; bake at 350o for 1 hour.
PREPARE & SERVE WITH LOVE, NANCY