Buttered Hominy Grits                         E.Cereals and Past Products No.002
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|Yield:  100 Portions                                     Each Portion: 2/3 Cup|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water       |          | 4.00 Gal | 1. Add salt and butter or         |
|Salt                |       2OZ| 3.00 Tbsp|    margarine to boiling water.    |
|Margarine           |       4OZ| 0.50 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Hominy Grits        |  4LB  8OZ| 3.00 Qrt | 2. Add grits gradually while      |
|Margarine           |  1LB     | 2.00 Cup |    stirring to prevent lumping.   |
|                    |          |          |    Bring to a boil; lower heat,   |
|                    |          |          |    cover and cook for 5 minutes.  |
|                    |          |          |    Stir occasionally.             |
|                    |          |          | 3. Serve with butter/margarine.   |
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                                   VARIATION
       1. FRIED HOMINY GRITS: Follow Steps 1 & 2. Omit step 3. Pour   
          hot cooked grits into bread pans or in 3 steam table pans;  
          cover and refrigerate several hours overnight.Cut cold grits
          lengthwise in 3 equal strips and cut each into 1/2-inch     
          thick slices. CONTINUED.                                    
       2. VARIATION 1 CONTINUED. If slices are moist, dip in flour;   
          fry on preheated well-greased grill (400`F)until light brown
          (about 8 minutes per side). EACH PORTION: 3 slices (3 3/4   
          by 1 1/2 by 1/2 inches).                                    
       3. FRIED CORNMEAL MUSH: Follow Step 1. In Step 2, use 4 lb 8 oz
          (3-24 oz pg) cornmeal for grits. Cook 10 minutes. Omit Step 
          3; follow procedure for Fried Hominy Grits.                 
       4. FRIED OATMEAL MUSH: In Step 1, use 3 1/4 gal. water. In Step
          2, use 5 lb quick-cooked rolled oats. Cook 1 minute, stir,  
          cover and let stand a few minutes. Omit Step 3; follow      
          procedure for FRIED HOMINY GRITS.