| 1 3/4 | gallons | water |
| 36 | oz. | quick-cooking grits |
| 2 | tsp. | salt |
| 1 | lb. | eggs (about 9 total) |
| 36 | oz. | cheddar cheese, shredded |
| 1 | lb. | margarine |
| 1/4 | cup | Worcestershire sauce |
| 1 | tsp. | paprika |
| 1 | tsp. | garlic powder |
Bring water to a brisk boil in a steam-jacketed kettle.
Stir in grits quickly with wire whip. Reduce heat to medium. Cook 5-7 minutes or
until thickened.
Stir a small amount of cooked grits into eggs. Add to remainder of grits in
kettle, stirring constantly.
Add cheese, margarine, garlic powder and Worcestershire sauce to grits. Cook
over low heat until cheese is melted. Scale into three greased 12x10x2-inch
pans, 6 lb per pan.
Sprinkle paprika lightly over grits. Bake at 350°F for 30-40 minutes or until
top is set and slightly puffed. Let stand 5 minutes before serving.
To serve, cut 4x4.
Yield: 48 servings -- 3 pans 12x10x2 inches