| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Bacon drippings |
| 2 |
c |
Cooked hominy, drained |
| 2 |
|
Thinly sliced green onions |
|
|
opt |
| 4 |
|
Eggs, beaten |
|
|
Salt and pepper |
INSTRUCTIONS
Heat drippings in a 10" nonstick or well-seasoned iron skille over
med. heat. Add hominy and green onions. Saute until lightly browned.
Pour in eggs and season with salt and pepper. Stir, then allow eggs to
set. Turn mixture with a pancake turner and allow to brown lightly on
the other side. Serve with bacon and biscuits or corn bread for
breakfast or brunch. Hashed Hominy is also a good luncheon or dinner
dish if you add a watercress salad. Posted on GEnie Food & Wine RT Aug
15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
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