| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casseroles | 10 | Servings | |
INGREDIENTS
| 2 | lb | White hominy; drained well (up to 2-1/2) |
| 1/4 | c | Margarine |
| 2 | tb | Bacon drippings |
| 1/2 | lb | Bacon; crisp, crumbled |
| 2 | tb | Flour |
| 2 | ts | Chili powder |
| 1 | ts | Salt |
| 1/4 | ts | Oregano |
| 1 | cn | (4 oz) chopped greed chilies |
| 1 | cn | (10 oz) tomatoes |
| 2 | c | Water |
| 1 1/2 | c | Grated Cheddar cheese |
| 1 | Onion chopped broccoli | |
| 1/2 | c | Grated Cheddar cheese |
| 1 | sm | Jar pimentos |
INSTRUCTIONS
In large skillet, toast hominy in margarine until light browned. In another skillet or microwave cook bacon till crispy, hold out 2 tablespoon drippins. (we brown our onions in the drippins, but you do not have to do it that way-which ever way you prefer) In bowl, mix together bacon drippins, flour, chili powder, salt, oregano, chilies, tomatoes, and water. Alternately layer half the hominy, 3/4 cup cheese, half the onion and tomato mixture in a lightly greased baking dish. Repeat process of layering. Sprinkle the 1/2 cup grated cheese over the top. Bake at 350° for 25 minutes. This will freeze very well. Recipe by: Lenise Bybee my daughter Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 30, 1997
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