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Nickname: Old Dominion State
Statehood: June 25, 1788
State Song: Carry Me Back to Old Virginia
State Motto: Thus Always to Tyrants
State Flower: Dogwood
State Tree: Dogwood Tree
State Bird: Cardinal


Country Ham with Red Eye Gravy
2 (1/4-inch thick) slices of country ham
2 oz Coca-Cola

Trim some fat off the ham slices and melt it in a large heated frying pan. Add the ham and fry slowly until the fatty edges are soft and brown. Turn and cook until lightly browned. Remove from the pan and keep warm. Add the Coca-Cola to the pan and bring to a quick boil. Place the ham on a plate, and pour the gravy over it.

Grits Roll
The roll:
1/2 cup plain yogurt      
4 egg yolks
1/2 cup milk       
1/4 cup grits       
Ground pepper
2/3 cup grated cheddar cheese 
6 egg whites
The Filling:
2 cups sliced mushrooms     
1/2 cup flour
2 cups milk       
1/2 cup chopped ham
1 cup grated cheddar cheese

Preheat the oven to 350 degrees. Grease a 10-1/2 by 15-1/2-inch jelly roll pan, then grease a piece of wax paper and line the pan. Heat the yogurt and milk to boiling. Add the grits and cook according to package directions. Remove from heat. Add the cheese and the egg yolks, one at a time, then salt and pepper to taste. Beat the egg whites with a whisk until they stand in firm eaks. Fold a spoonful of the egg whites into the grits mixture to soften. Then fold the whole mixture into the remaining egg whites. Do not overfold. When all the egg whites are folded in, spread the entire mixture onto the jelly roll pan. Smooth the top and bake until done, 20-25 minutes. The top should spring back lightly when it is touched, and a toothpick inserted comes out clean. Do not overcook or it will crack. When done, remove from the oven and turn the pan upside down onto a piece of aluminum foil. Remove the pan and strip off the wax paper.

For the filling, cook the mushrooms lightly in a small skillet with 4 tablespoons of the butter until they are tender. Add more butter if needed. Add the ham, if desired, and set aside. Melt the remaining 4 tablespoons of butter in a pan and stir in the flour. Add milk and bring to a boil, stirring constantly until thickened. Add the mushroom mixture and blend thoroughly. Spread the mushroom filling over the baked grits, sprinkle with the cup of grated cheese and roll up like a jelly roll, beginning from a long side. Cut into slices and serve hot.


Webpage designed and maintained by Leilani Devries.
Editor: Carole

Eva designed these graphics especially
for this page for CFF! Aren't they beautiful?
Thanks, Eva!!!