Old-Fashioned Beef Stew

Ingredients:

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

Directions:  

On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.

Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

Mini Cheeseburger Puffs

Ingredients:

 

1 pound ground chuck
2 teaspoons steak seasoning
1 teaspoon salt
Freshly ground black pepper
1/2 Vidalia onion, minced
1 package puff pastry sheets
20 (1-inch) slices Cheddar
 

Directions:

Preheat oven to 350 degrees F.

Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.

Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.

Chicken Pot Pie Soup

Ingredients:

4 tablespoons butter
¼ cup onion, finely chopped
¼ teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon celery salt
1 pinch of garlic powder
¼ teaspoon fresh ground black pepper
1/3 cup all-purpose flour
2 cups 1% milk
2 cups half & half (can lighten things up by using all milk)
3 chicken bullion cubes (4 might be better--I'm trying to reduce sodium)
2-3 cups cooked chicken, shredded, diced, or sliced (I used the breast & thigh meat from a store-bought roasted chicken & it was FANtastic.)
2 cups diced cooked potato
1 ½ cups mixed vegetables, cooked
1 batch of pie crust cut into cracker-sized pieces & baked (see below)

Directions:

In a large pot or dutch oven over medium-high heat, melt butter and sauté onions until soft.  Add basil, thyme,  black pepper, celery salt, & garlic powder.  Stir and sauté for a minute.  Add flour and stir for about another minute.  

 

Gradually whisk in milk and half & half, making sure to whisk out lumps.  Add bullion cubes and continue to whisk until liquid comes to a simmer and thickens.  Stir in chicken & vegetables.  

 

Turn heat to low and simmer for 10-15 minutes, stirring occasionally. 

Serve hot with pie crust pieces. Makes 4-5 servings.

Pie Crust

(Note: you can also use store-bought refrigerated pie crust)

1 ¼ cups King Unbleached All-Purpose Flour
½ tsp salt
4 T butter
3 T Crisco
3 T ice cold water
flour for dusting

 

Directions:

 

Preheat oven to 400°F.

 

In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball.  Flour a rectangular sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another rectangular sheet of wax paper. Roll dough out to a thickness of about 1/8”.  With a sharp knife or pizza cutter, cut dough roughly into 2”x 2” squares.  You can also be creative and use cookie cutters to make cute shapes.

Place dough pieces on a parchment-lined cookie sheet.  Prick each piece a few times with a fork.  Bake at 400°F for 11-13 minutes, or until browned on the edges.   Remove from oven. 

 

Serve with the soup.

Slow Cooker Turkey Meatloaf

Ingredients:

1 (21 ounce) package ground turkey
1 medium onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 garlic cloves, chopped
1 (8 ounce) can tomato sauce, divided
1/2 cup seasoned bread crumbs
1/3 cup grated parmesan cheese, plus (divided)
2 tablespoons grated parmesan cheese, divided
2 teaspoons Italian seasoning, divided
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

 

Directions:

Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides. 

In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, bread crumbs, 1/3 cup cheese, 1 teaspoon Italian seasoning, garlic salt and black pepper.Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermometer.

About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.

Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

Slow Cooker Mac & Cheese

Ingredients:

Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
 

Directions:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. 

Tater Tot Casserole

Ingredients:

1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1/2 cup of chopped Vidalia or other sweet onion
1/4 cup of chopped green bell pepper
1 pound of ground beef
1 teaspoon of minced garlic
1/2 pound of smoked sausage, chopped, optional
1 tablespoon of fresh basil
1/2 teaspoon of dried thyme
1/4 to 1/2 teaspoon of paprika
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
1 pound package of frozen tater tots

Directions:

Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.

Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, paprika; taste and add salt and pepper only as needed. 

Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Mexican Meatloaf

Ingredients:

Meatloaf

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs

Salsa-Glaze

2 medium tomatoes, cored
1/4 medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles
1/4 cup brown sugar
1 canned chipotle chile in adobo sauce, minced
1 tablespoon yellow mustard
Kosher salt

Directions:

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle. 

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Southern Cornbread

 

Ingredients:

1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 Tbsp bacon drippings (warmed to liquid)
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can

*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

Directions:

Preheat oven to 350°F.

Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened. 

Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.

Homemade Chicken Nuggets

Ingredients:

For the chicken
1 1/2 pounds chicken breasts, cut into 3/4 to 1-inch pieces
1/2 cup dill pickle juice
1/4 cup hot sauce
Peanut or canola oil, for frying

For the special sauce
1 cup plus 3 tablespoons mayonnaise
1/2 cup ketchup
2 teaspoons black pepper
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
For the tempura batter
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon baking soda
1/4 teaspoon cayenne
2 egg whites
2 tablespoons canola oil
1/3 cup dill pickle juice

Directions:
Marinate chicken in pickle juice and hot sauce for at least 4 hours (or overnight if possible).

To make the special sauce, combine the mayonnaise, ketchup, black pepper, Worcestershire sauce, and garlic powder. Adjust any seasonings, if desired. Refrigerate until ready to serve.

To make the chicken, fill a Dutch oven or cast iron pot with 3 to 4 inches of peanut oil. Heat the oil to 375 degrees F, keeping a close watch on the thermometer, making sure not to exceed this temperature.

While the oil is heating, prepare the batter. Combine the flour, cornstarch, salt, paprika, baking soda, and cayenne in a large bowl. Add the egg whites, canola oil, and pickle juice and whisk until the mixture is thick and sticky (almost like glue). Stir the marinated chicken into the fry batter until every piece is completely coated.

Working in batches, fry the chicken until crisp and golden brown, 2 to 3 minutes per batch. (The coated chicken pieces will want to clump together in the oil, so I like to put in each piece one by one.) The oil temperature will drop to approximately 350 degrees, which is the temperature you should maintain while frying. Return the oil to 375 degrees in between batches.

Using a spider, remove the cooked chicken to drain on a sheet pan lined with paper towels or a large brown paper bag. When all the chicken is fried, return oil to 375 degrees. (Taste chicken. If desired, drizzle additional pickle juice over chicken when it comes out of the fryer for a more predominant “pickle” flavor before continuing with second fry.)

Add ALL of the fried chicken back into the hot oil for 30 seconds to 1 minute. The second fry will not only re-heat the chicken but make it extra crispy. Remove the chicken back to the sheet pan lined with fresh paper towels or a large brown paper bag. Season generously with kosher salt.

Serve warm chicken immediately with the special sauce. If serving as an appetizer, you can put a toothpick through each piece. Reheat the chicken in the oven, if necessary.

Lasagna Cupcakes

Ingredients

• 1 cup marinara sauce
• 3/4 pound ground beef
• 12 wonton wrappers
• 8 ounces shredded mozzarella
• 3 ounces Parmesan cheese
• 4 ounces Ricotta cheese
• (optional) basil for garnish
•  

Directions

• Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
• Brown beef and season with salt and pepper. Drain.
• Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
• Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
• Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
• Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
• Garnish with basil and serve.

Company Casserole

The Classic Hamburger

Ingredients: 

1 lb. ground beef
8 oz. short rib meat, ground
3 potato burger buns
3 cheddar cheese slices
1 large tomato
1 large red onion
1 head butter lettuce
3 Tbsp. mayonnaise
3 Tbsp. ketchup
salt and pepper to taste

Directions: 

In a large bowl, combine the ground beef and ground short rib, mix well.
Form three 8 oz. burgers patties.

Season each side of the burgers with salt and cracked pepper to taste.

Heat olive oil on grill pan, then start to cook the burgers for about 3 or 4 minutes on each side.

Separately on the grill pan, grill onion slices until they are caramelized.

When the burgers are almost done, place a slice of cheese on each patty to allow the cheese to melt.

Once they are cooked, remove burgers from the pan and set aside and let rest for 2 minutes so the juice will redistribute into the meat.

While the burgers rest, grill the bread face down on the same grill until toasted on each side.

Spread a little mayo on the bread, top with the burger, lettuce and finish with ketchup.

Potato Chip & Bacon Macaroni and Cheese

Ingredients:

6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping

Directions:

Heat oven to 350 degrees F.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire.

Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.

Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

Baked Cheesy Mac

Ingredients: 

4 tablespoons butter, cut into pieces
1/2 cup sour cream
2 cups grated cheddar cheese
3   eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 teaspoon salt
1 cup milk

Directions:

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.  In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.  Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.  Top with additional cheese if desired.

Grilled Mac & Cheese Sandwich

Start by making your favorite macaroni and cheese recipe. Don't be afraid to get creative. Gibson's version changes regularly; the American makes use of leftover cheese pieces and bacon scraps.

Once you've made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.

Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.

Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.

To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.

Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn't fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.

Remove the skillet (or pan) from the oven and place the sandwich inside.

Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Weeknight Chili

Ingredients:

1 pound mixed ground beef, browned and drained

1 medium onion, diced

1 red bell pepper diced

2 (28-ounce) cans diced tomatoes

 1 (28-ounce) can whole, peeled tomatoes

Ground cumin

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

Shredded cheddar, sour cream, chopped green onions, for garnish

Directions:

In a skillet brown ground beef, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, red pepper, and saute briefly. Stir in the diced and whole tomatoes. Add cumin, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Meatloaf Muffins

Ingredients:

8 ounces lean ground beef

8 ounces lean ground pork

8 ounces ground turkey breast

1 large egg, lightly beaten

1/4 cup quick-cooking oats

1/4 cup chopped fresh parsley

1/4 cup ketchup, divided

3 tablespoons low-fat milk

1 small onion, chopped (3/4 cup)

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons worcestershire sauce

Directions:

Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.

Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.

Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.

Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.

Italian Macaroni and Cheese

Ingredients:

4 tablespoons flour

2 3/4 cups milk

1 cup (4 ounce) fontina cheese, grated

5 ounces Gorgonzola

3/4 cup (3 ounce) grated Parmesan

Salt and freshly ground black pepper

1/2 pound dry whole wheat penne pasta

1/3 cup fresh bread crumbs (or olive bread crumbled)

Directions: 

In a saucepan, heat the butter over medium heat. Add the flour and with a whisk, stir until bubbling, 2 minutes. Add the milk and whisk together. With a wooden spoon, stir until the mixture thickens. Add the fontina, Gorgonzola and Parmesan and stir until the cheese melts. Season with salt and pepper. Remove from the heat and set aside.

Preheat an oven to 375°F.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain and toss with the sauce. Transfer the pasta and sauce to a lightly oiled 2 -quart baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, 25 to 30 minutes.

Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze

Ingredients:

Glaze

1/4 cup ketchup or chili sauce

2 tablespoons light or dark brown sugar

2 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black paper

2 teaspoons Dijon mustard

2 teaspoons Worchestershire sauce

1/4 teaspoon hot red pepper sauce

1/2 up milk, buttermilk or low-fat plain yogurt

2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)

2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs

1/3 cup minced parsley

6 ounces thin-sliced bacon

Directions:

Mix all ingredients in a small bowl; set aside.

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve

Shrimp and Grits

Ingredients:

4 cups chicken broth

1 teaspoon salt

1 cup quick-cooking grits

2 tablespoons margarine

1 bunch green onions, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 pound peeled and deveined small shrimp

1 cup shredded Monterey Jack cheese

3/4 cup shredded sharp Cheddar cheese

1 (10 ounce) can diced tomatoes and green chilies

1/2 teaspoon black pepper

1/4 cup shredded sharp Cheddar cheese

Directions:

 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.

Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.

Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.

Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.

Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.