Subject: Cheese Grits
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 31 2001 - 07:07:26 EST
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F O O D F U N N Y
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Here's an entire batch of Halloween Groaners from our very own Barbara
Forsythe, the beautiful and talented editor of "The Last Morsel"
section of this ezine:
Why do vampires need mouthwash?
They have bat breath.
What do you call someone who puts poison in a person's corn flakes?
A cereal killer.
What's a zombie's favourite breakfast cereal?
Rice Creepies.
Why was Dracula not at his desk?
He was on his coffin break.
What does a weight-conscious vampire drink?
Blood Light.
Why is a ghost such a messy eater?
Because he's always goblin.
What do birds give out on Halloween?
Tweets.
What do you call a wicked witch who lives by the sea?
A sand-witch.
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T O D A Y ' S R E C I P E
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I once overheard a Northerner (or "Yankee" as they're known
hereabouts) say, "I tried a grit once and didn't like it." It's no
wonder, because grits are always served in the plural. If you have
trouble locating genuine Southern grits in your neighborhood, you can
get them from the sponsor of today's ezine at
http://www.southernfood.com
Cheese Grits
4 cups (1 L) milk
1 cup (250 ml) uncooked grits (not the instant variety)
1/4 lb (110 g) butter
8 oz (225 g) grated cheddar cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) grated Parmesan cheese (optional)
Cayenne pepper to taste (optional)
Bring the milk to a boil in a saucepan over moderate heat. Add the
grits slowly, stirring constantly. Stir in the butter. Reduce the
heat and simmer uncovered, stirring frequently, until the grits are
the consistency of porridge, about 20 minutes. Remove from the heat
and stir in the remaining ingredients. Serves 6 to 8.
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