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
Recipes
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
Salt
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.
