Cheddar cheese grits

CHEDDAR CHEESE GRITS
SERVES 4

2 c. milk
2 c. water
1 c. uncooked quick-cooking grits
1 t. seasoned salt
1 ½ c. shredded Cheddar
2 t. Worcestershire sauce
½ t. ground red pepper

Bring milk and water to a boil in a 3-qt. Saucepan over medium-high heat. Gradually whisk in grits and salt. Cover; reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Add cheese and sauce with red pepper, whisking until cheese melts.

NOT REALLY MEATLOAF
SERVES 6

4 eggs, beaten
1 c. finely chopped walnuts
16 oz. cottage cheese
1 env. dry onion soup mix (1 oz.)
2 T. oil
1 ½ c. corn flakes

Preheat oven to 350* F. Grease loaf pan. Combine ingredients. Bake 35 to 50 minutes, or until tests done. Leftovers make excellent sandwiches with mustard or ketchup.

SPOONBREAD WITH SIMPLE CHORIZO
SERVES 8

Simple Chorizo
2 c. cornmeal
4 c. milk
2 garlic cloves, minced
¼ c. butter
1 ½ t. salt
4 large eggs, separated
2 t. baking powder
1 ½ c. (6 oz.) Monterey Jack, shredded

Cook and drain Simple Chorizo; drain well. Place cornmeal in large bowl. Heat milk and garlic - do not boil. Pour over cornmeal; stir until smooth, add butter and salt; blend well. Let stand 20 minutes. Lightly beat egg yolks. Add yolks, baking powder and cheese with chorizo to cornmeal; blend well. Beat white to stiff peak; fold in gently. Pour into lightly greased 13 X 9-inch baking pan. Bake 375* F. for 25 to 20 minutes or until lightly browned.

SIMPLE CHORIZO:
1 lb. ground pork
1 clove garlic, minced
2 t. crushed red pepper
1 ½ t. cinnamon
1 ¼ t. salt
1 t. coriander
2 t. oregano

Will keep in fridge up to 3 days; freezes well for one month.