Recipe - Fried Hominy Grits

4 ga WATER; BOILING
One half cup BUTTER PRINT SURE
4 One half pound HOMINY GRITS #2402
4 teaspoon SALT TABLE 5LB

1. ADD SALT AND BUTTER OR MARGARINE TO BOILING WATER.

2. ADD GRITS GRADUALLY WHILE STIRRING TO PREVENT LUMPING. BRING
TO A BOIL; LOWER HEAT, COVER AND COOK FOR 5 MINUTES. STIR OCCASIONALLY.

3. POUR HOT COOKED GRITS INTO BREAD PANS OR IN STEAM TABLE PANS
COVER AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT. CUT COLD GRITS

4. CUT COLD GRITS LENGTHWISE IN 3 EQUAL STRIPS AND CUT EACH INTO One half INCH
SLICES. IF SLICES ARE MOIST, DIP IN FLOUR; FRY ON PREHEATED WELLGREASED
GRIDDLE (400F) UNTIL LIGHT BROWN (ABOUT 8 MINUTES PER SIDE). EACH
PORTION; 3 SLICES (3 Three fourths BY 1 One half BY One half INCHES).

Recipe Number: E00201

SERVING SIZE: 3 SLICES (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.