Garlic Grits

• 8 cups water
• 2 cups quick cooking grits
• 1 stick butter
• 3 eggs, beaten
• Tabasco to taste
• 1 Tbsp. Worcestershire sauce
• Paprika (on top)
• 1 lb. hot Mexican jalapeño cheese (like Velveeta)

Cook grits according to directions.  Cook until done, but not dry (about 5 minutes).  Mix all other ingredients, except paprika) together with grits.  Pour into well-greased 3-qt. casserole.  Refrigerate overnight.  Sprinkle paprika on top.  Bake, uncovered, 1 hour at 300 or until firm.  Serves 18.

(Tinka)