These are great with grilled fresh fish for dinner
or with bacon and eggs for breakfast... with or without the onion!
6 to 8 potatoes, grated finely
Salt and pepper, to taste
1 teaspoon baking powder
2-3 finely chopped green onions
Flour, if needed
Vegetable oil, to fry
Mix
in a large bowl all ingredients with a wooden spoon. Add small amounts of
flour, if needed to bind ingredients together. Heat a generous amount of
vegetable oil in a pan. Make patties of potato mixture and fry until golden
brown, crispy and delicious.
Preheat
oven to 250º and prepare baking dish by greasing the bottom and sides. Set aside.
6 C
Water
1 ½
C Quick Cooking Grits
Bring
to a boil together and let boil 3 minutes. Add:
1
lb Velveeta Cheese, cubed
1 ½
sticks Butter
Stir
until cheese melts. Add:
3
Eggs, beaten
1
dash Tabasco Sauce
1
dash Pepper
(Temper
your egg mixture by adding a little of the hot grits at a time until the
temperature of the eggs is more like that of the cheese grits - otherwise:
scrambled eggs.)
Bake
for one hour, or until set.
Just
open up a vein and pour the cholesterol in... don't wait for it to form. These are
worth the risk - especially with a nice bacon-wrapped filet, medium well. For
two:
2
LARGE, as in football-sized Baking Potatoes
Wash
potatoes. Dry. Coat with olive oil and sprinkle with Kosher salt... this makes
the skin just as good to eat as the rest of the potato. Bake at 400º until done. Time will vary
based on size of potatoes - but should be approximately 1 hour fifteen minutes
to 1 hour and a half.
While
the potatoes are baking, chop a couple or three green onions; fry 2-3 strips of
bacon and crumble; and grate some cheese... probably about a cup.
When
potatoes are done, carefully cut off thin slice of top of each potato, along
the long side. Scoop out insides into a saucepan and place the empty shell into
a pie plate.
To
the potato in the saucepan, add enough cream and butter to make mashed
potatoes. Mash. Add salt and pepper to taste. Stir in chopped onion, bacon bits
and about half the grated cheese - leaving just enough to sprinkle over the top
once the potatoes are -stuffed.
Fill
the potato shells with the mashed potato mixture; sprinkle grated cheese on top
and return to oven, baking until cheese melts and potatoes are hot through and
through.
A
WONDERFUL variation is to add about 8 oz. of fresh spinach, boiled for about 3
minutes and chopped to the mashed potato mixture and substitute smoked Gouda
Cheese for cheddar... leave out the bacon bits. To die for!
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did not provide food."
~Russian proverb
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