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Program #170
Guest: Kathy Nicholson

Martini Grits

10 slices bacon
1 green bell pepper
1 medium onion
½ cup sharp cheddar cheese
2 tablespoons butter
Grits

Prepare 4-6 servings grits according to package directions. Add butter. Fry bacon and save bacon grease. Chop into small segments. Chop up onion and green pepper and sauté in bacon grease. Place grits in Martini glasses leaving 1/2 inch at the top of glass. Garnish with bacon, onions and peppers, and cheese. Serve immediately.

'Morning in the Country' Breakfast Quiche

1 refrigerated pie crust
5 large eggs
Smoked Gouda cheese
½ cup sour cream
1 cup chopped Chicken/Apple Smoked sausage
¾ cup half & half
½ cup chopped red pepper
½ tsp. salt
½ cup chopped onion
½ tsp. pepper
½ chopped Granny Smith apple
1 tsp. parsley flakes
1/3 stick margarine
Shredded cheddar cheese

Preheat oven to 375 degrees. Put pie crust into pie plate. Cover the bottom of pie crust with sliced smoked Gouda cheese. Set aside. In margarine sauté together the smoked sausage, red pepper, chopped onion, and chopped apple. Pour this over the smoked Gouda cheese. Set aside. Whisk 5 eggs, sour cream and half-and half together. Add salt, pepper & parsley to eggs. Pour over meat mixture. Next sprinkle shredded sharp cheddar cheese over top of egg mixture. Bake 25- 30 minutes. Let set 5 minutes before cutting. This makes 6 generous slices.

Chocolate Sour Cream Pound Cake

2 sticks butter at room temperature
1/2 cup crisco or other shortening
3 cups of sugar
5 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups plain flour
1/2 cup cocoa
1 1/2 cup sour cream
1 teaspoon vanilla
 
  Cream the butter and sugar, and then mix in the eggs.  Sift the dry ingredients 3 times.  Alternately add dry ingredients and sour cream to egg mixture, incorporating each item well before adding the next.

Pour into a prepared pan.  Bake at 325 degrees for 1 hour and 20 minutes.  Turn out immediately. This cake is best served after it sits for a while.
Making the quiche
Joanne removes the quiche from the oven
Joanne and Kathy sample the Martini Grits