Luscious peachy grits cheesecake

16 servings

Ingredients

Quantity Ingredient
2 Eggs;
⅔ cup Sugar;
½ teaspoon Vanilla;
1 pack (8-oz) Cream cheese;
2 cups Cooked Martha White Jim Dandy Quick Grits; (well cooled) -=OR=-
2 cups Your favorite cooked grits;
1 cup (8-oz) Dairy sour cream;
1 can Peach pie filling;
2 Graham cracker crusts;

Directions

Combine and beat ingredients for 10 minutes on high speed. Pour in pie crusts and bake for 25 minutes at 350 degrees. Raise the oven temperature to 400 F and let cool 15 minutes. Mix together the sour cream and peach filling. Spread over the pies and return to oven for 10 minutes. Cool before serving. Makes 16 serving.

NOTE: Fiorelle Weeks, her daughter, and her granddaughter all contribute recipes to the "World Grits Festival Recipe Contest".

Forelle's Cheesecake won her the First prize in 1989.

NOTE: Linda Carman, who directs the test kitchens at Martha White Foods in Nashville, Tennessee, sends out an annual call for grits recipes in December. After rigorous testing and judging by a panel of experts, the finalists in each of several categories are presented at the World Grits Festival in St. George, South Carolina, in April.

The festival celebrants vote on their favorites, the recipes are published by Martha White. You can get these prize-winning recipes or go after a prize yourself by write to Ms. Carman, in care of: Ms. Linda Carman Martha White Foods, Inc. P. O. Box 58 Nashville, TN.

37202

Source: Good Old Grits Cookbook by Bill Neal and David Perry. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 08-21-95

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