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#121
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Ginger in CA wrote:
Ah, I loooove grits and eggs!!! Little butter, little salt and pepper! or, for a real treat, with sausage gravy. Grits with grated cheddar cheese on top. Mmmm. -- the black rose Research Associate in the Field of Child Development and Human Relations http://community.webshots.com/user/blackrosequilts 2005 BOMs: http://pg.photos.yahoo.com/ph/blackrosequilts/my_photos -------- __o ----- -\. -------- __o --- ( )/ ( ) ---- -\. -------------------- ( )/ ( ) ----------------------------------------- |
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#122
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If you don't allow that bacon fat to cool before you add the cold potatoes
you will get such a splatter burn. -- http://community.webshots.com/user/snigdibbly SNIGDIBBLY ~e~ " / \ http://members.ebay.com/aboutme/snigdibbly. http://www.ebaystores.com/snigdibbly...ox&refid=store "Hanne Gottliebsen" wrote in message ... He - I thought the "set aside" meant to take the bacon/onion out of the pan for the time being :-) Now it all makes sense! Thanks, Hanne in London SNIGDIBBLY wrote: Everything is cooked in one pan. You just add the cubed potatoes to the bacon/celery/onion mixture. I made an assumption - I should know better than that. Add enough water to just cover the potatoes and cook until tender. Then add the milk and the cream of celery soup - or not - as you desire. |
#123
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the black rose wrote:
Ginger in CA wrote: Ah, I loooove grits and eggs!!! Little butter, little salt and pepper! or, for a real treat, with sausage gravy. Grits with grated cheddar cheese on top. Mmmm. My 5 year old loves grits for breakfast - just grits with butter...she is convinced that it makes her run faster than anything else you can eat for breakfast. I don't tell her different lol. I would much rather her eat grits than some of the other things she likes Roberta (in VA) |
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