Happy Holidays Mike and Della!

The Holiday season often puts me in contact with friends that I have long lost contact with.  The other day I saw a facebook post from Mike McGill, one of my oldest friends.  Back in the day (way back in the day) we swapped firefighting stories, went on search and rescue adventure training, and had many interesting hobbies.  I’ve not kept in touch as well as I would have liked through the years.  I am so happy to say that Mike has found someone who has brought so much happiness to his life, Della. Recently he posted Della’s Quiche recipe and his family recipe for Cheese Grits, (which I have recently made both and were well received).  I should also say that recently both of them have had weight loss surgery and between Mike and Della they have collectively lost enough weight for one person.  I’ve never saw him look so happy, and I’m proud you have lost weight.  I hope to someday (soon) meet Della and thank her for all the happiness she has brought into one of my best friend’s life.  Happy Holidays Mike and Della and thanks for letting me share your recipes.

McGill Family Garlic Cheese Grits
Recipe type: American
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Mike's mom would feed anyone who walked into the door... she loved to cook and always seemed to have a meal ready.
  • 4 Cups boiling water
  • ½ tsp salt
  • 1 cup quick cooking grits
  • 1 stick margarine
  • 1½ rolls garlic cheese (cut into pieces)
  • 2 cups crushed cornflakes
  • 2 eggs
  • milk
  1. Add milk to eggs to make ⅔ cups of liquid
  2. Add salt, 2 tablespoons margarine to boiling water
  3. Add grits in slowly stirring constantly.
  4. Lower heat to medium low and cook until thickened. When thickened remove from heat and add the cut up cheese and remaining margarine.
  5. Beat eggs and milk together and add to the grits mixture.
  6. Pour into a well greased 2 quart casserole dish, sprinkle with crushed cornflakes.
  7. Bake uncovered at 350 degrees for one hour.

And now for Della’s Quiche
Della's Quiche
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I have adapted the crust for food processor preparation. A pre-made store bought crust may be used (as that is actually what I used) for convenience.
  • 1¼ cups all-purpose flour
  • ⅓ cup shortening
  • 4-5 tablespoons ice cold water
  • ½ cup chopped onion (1 medium)
  • 6 slices bacon chopped
  • 8 eggs
  • ½ cup dairy sour cream
  • ½ cup half and half or whole milk
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • dash ground nutmeg (optional)
  • 3 cups lightly packed chopped fresh spinach
  • ⅓ cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese
  1. Stir together flour and ¼ tsp salt. Using a food processor puls in shortening until it forms pea sized chunks. Sprinkle in 1 tbsp. of ice water and pulse in the bowl until it forms a ball of dough.
  2. On a lightly floured surface take the ball of dough and use your hands to flatten it out. Roll until it forms a circle about 12 inches in diameter. To transfer into pie plate roll up on pin gently and unroll into pie plate. Press into place and trim the edges once it has formed in pan.
  3. Line the pastry shell with aluminum foil and bake in a 450 degree oven for 8 minutes. Remove foil and bake for an additional 4 or 5 minutes until the pastry is set and dry. Remove from oven and reduce heat to 325 degrees.
  1. In a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain in paper towels.
  2. In a medium mixing bowl beat eggs slightly with a fork. Stir into the half and half (or milk) salt, pepper, and if desired nutmeg. Stir in onion and bacon mixture, spinach, mozzarella cheese, and swiss cheese.
  3. Pour egg mixture into the prepared pastry shell and back at 325 degrees for about 45 minutes or until a knife inserted in the middle of the quiche comes out clean. If necessary cover the edge of the crust with foil to prevent overbrowning. Let stand for 10 minutes before serving.


Happy Holidays Mike and Della! — 3 Comments

  1. Michael, Kraft has posted the recipe for the actual Garlic Cheese roll.

    •1-1/2 pounds sharp cheddar cheese, grated
    •1/2 pound of Velveeta
    •3 ounces cream cheese, softened to room temperature
    •1 teaspoon seasoned salt
    •1/4 to 1/2 teaspoon garlic powder, or to taste
    •Drop of Liquid Smoke, or to taste

    Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe – this recipe would be four of those rolls.

  2. The main ingredient of the baked garlic grits recipe — the Kraft Garlic Cheese Roll — is no longer made by Kraft. The best substitute I have found is to use a 16 ounce jar of Cheez-Whiz (or the Kroger or Walmart brand equivalent) mixed with 3/4-teaspoon of the *juice* that floats to the top of a jar of minced garlic. Using the minced garlic will produce too strong a garlic flavor…also I think the cheese has enough salt so I don’t add any additional but that’s just a personal taste kind of thing. Velveeta might be a good substitute cheese but I don’t know the quantity to use — the Cheez-Whiz is easier anyway and it stirs right in. Someone suggested maybe using a jar of nacho cheese sauce for a different flavor — I haven’t tried it but that sounds interesting. I asked my mom where this recipe came from, she said she got it from my grandmother in the 1950’s, it possibly came from a food package made by Kraft or from a woman’s magazine of the era she really couldn’t remember exactly. I crush up the corn flakes with a rolling pin (at the EMS station we used our Mag-Lite — hey, it worked). This is one of my all-time favorite recipes, I hope everyone enjoys it !! -Mike M.

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