Gold Coast Hominy Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter or margarine,
1/2 cup: Green pepper, chopped
1/4 cup: Onion, finely chopped
3 tbsp: All-purpose flour,
1 1/2 cup: Milk,
4 ounce: (1 cup) Cheddar cheese, shredded
1/2 tsp: Salt,
1/2 tsp: Dry mustard,
1 tsp: Hot sauce,
15 1/2 ounce: Can Hominy, drained
1/2 cup: Ripe olives, drained
1/2 cup: Soft breadcrumbs,
1 tbsp: Butter or margarine, melted
Directions:
Melt 3 tablespoons butter in a heavy saucepan over low heat. Add
green pepper and onion; saute until tender. Add flour and cook 1
minute, stirring constantly. Gradually add milk; cook over medium
heat, stirring constantly, until thickened and bubbly. Add cheese,
salt, mustard, and hot sauce; stir until cheese melts. Stir in hominy
and olives.
Spoon mixture into a lightly greased 1-1/2 quart casserole. Combine
breadcrumbs and melted butter; sprinkle over hominy mixture. Bake,
uncovered, at 375 degrees F for 20 minutes or until mixture is bubbly.
from Mrs. John W. Stevens of Lexington, Kentucky "Southern Living"
March, 1983 in _Southern Living 1983 Annual Recipes_ Oxmoor House,
1984 ISBN 0-8487-0548-3 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp
green pepper and onion; saute until tender. Add flour and cook 1
minute, stirring constantly. Gradually add milk; cook over medium
heat, stirring constantly, until thickened and bubbly. Add cheese,
salt, mustard, and hot sauce; stir until cheese melts. Stir in hominy
and olives.
Spoon mixture into a lightly greased 1-1/2 quart casserole. Combine
breadcrumbs and melted butter; sprinkle over hominy mixture. Bake,
uncovered, at 375 degrees F for 20 minutes or until mixture is bubbly.
from Mrs. John W. Stevens of Lexington, Kentucky "Southern Living"
March, 1983 in _Southern Living 1983 Annual Recipes_ Oxmoor House,
1984 ISBN 0-8487-0548-3 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp