[2 Week Plan]
[The Story]
[Shopping Storing]
[Emergency Test]
[Water, Waste, Allergy]
[Bean Theory]
[Why Buy the Book]
[Preparedness Quiz]
[Business Preparedness]

Emergency Preparedness Book

Visit Sally's
other website,
Sallys Kitchen


Garlic Cheese Grits with Ham
submitted by Tootie Calmes (Louisiana)

1 canned ham cubed
2 cups grits
8 cups water
2 cloves garlic or garlic powder to taste
1 or 2 pounds Velveeta, depending on taste

Put water in a big pot, don't salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt.


This should keep without refrigeration for 24 hours for leftovers.

Sally's comments: I could actually learn to like grits with this one! It's really rich. I think you could use any of the jarred cheeses to replace the Velveeta.

  Copyright © Sally Strackbein

Copyright ©  Sally Strackbein
Permission is granted to reprint a few
documents from
in your magazine, website (with a clickable link)
or newsletter with the byline:

"Sally Strackbein is a speaker and author.
She can be reached at 703-262-0361
or www.EmergencyKitchen.com"

[Home] [2 Week Plan] [The Story] [Shopping Storing] [Speakers] [Contact] [Recipes] [Emergency Test] [Water, Waste, Allergy] [Bean Theory] [Why Buy the Book] [Disclaimer] [Preparedness Quiz] [Business Preparedness]

Follow Me On