APPETIZERS

Crum's Grit illustrated mascot of a Scorpion Chile pepper.

Mini Buffalo

Mac n’ Cheese Cakes

  • Ingredients:

    • 1 box macaroni and cheese dinner mix

    • 6 cups water

    • 2 tbsp. milk

    • 1 tbsp. butter

    • 1 cup shredded cheddar cheese

    • 1/4 cup Crum’s Grit sauce

    • 1 cup all purpose flour

    • 1 large egg, beaten

    • 6 oz. can French fried onions, crushed

    • Blue cheese salad dressing

    Directions:

    1. In a large saucepan over high heat, bring water to a boil and add pasta from boxed macaroni. Cook pasta until al dente (7-10 minutes) and then drain. Add next two ingredients and powdered cheese packet from boxed macaroni mix, stirring until smooth and all pasta is fully coated. Fold shredded cheese into the macaroni mixture.

    2. Grease mini muffin tin and scoop 2 tbsp. of pasta mixture into each cup, pressing in firmly to create mini cakes. Cover pan and refrigerate for a minimum of 3 hours.

    3. Using four bowls, create a dredging station of egg, flour, hot sauce, and French fried onions. Remove chilled macaroni cakes from muffin cups and dip in hot sauce, then into flour to coat. Next, dip into beaten egg and then crushed onions. Place each of the breaded macaroni cakes onto a lightly greased sheet tray. Bake 12-15 minutes at 400 degrees until golden brown. Makes 24 cakes.

    4. Serve with dressing as dip.

    Recipe by Kellie Gunderman

Three muffin cups filled with shredded cheese, diced green onions, and blue cheese or crumbled cheese on a white plate.
Crum's Grim illustrated mascot of a skull being pierced with two arrows and a sword.

Sloppy Grims

  • Ingredients:

    • 1 tbsp. canola oil

    • 1 cup yellow onion

    • 3-4 cloves garlic, finely chopped

    • 1 small fresh jalapeno, thinly chopped

    • 1 1/2 lb. ground beef (or ground meat of choice)

    • 1 cup canned crushed tomatoes

    • 2 tbsp. tomato paste

    • 3 tbsp. dark brown sugar

    • 2 tbsp. Crum’s Grim Sauce

    • 2 tsp. Worcestershire sauce

    • 4 hamburger buns

    • salt

    • pepper

    Directions:

    1. In a medium sized mixing bowl, stir together crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, and hot sauce.

    2. Pour oil into a large skillet over medium-high heat and bring up to temp before adding onion and jalapeno. Season with desired amount of salt and pepper, then lower heat to medium and sauté for ten minutes or until onions become translucent. Add garlic to skillet and continue to cook until softened and light brown.

    3. In another bowl, mix ground beef with desired amount of salt and pepper, then add to pan. Cook until meat has fully browned, stirring occasionally to combine ingredients and keep cooking even. Add sauce mixture to the pan and gently simmer together for 20-30 minutes until sauce has thickened.

    4. Spoon meat mixture onto toasted buns and serve. 

    Recipe by Kellie Gunderman

A sandwich with ground beef chili in a soft roll, served with a glass of beer in the background.