Twentieth-century Hominy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetable | 12 | Servings |
INGREDIENTS
| 1 | qt | Dry shelled corn, either |
| white or yellow is okay | ||
| 2 | T | Baking soda |
| 1 | t | Salt |
INSTRUCTIONS
Date: Sat, 13 Apr 96 11:20 CDT From: king7890@webstar.net (Bill King) After reading the recent discussions about hominy, I thought some of you might like a recipe for making your own. It comes from "The Country Cookbook" by Farm Journal. Wash corn, add 2 qts. cold water and soda; cover and soak overnight. In morning bring to boil (in enamel kettle) in the water in which corn soaked. Cook three hours or until hulls loosen. Add more water if necessary. Drain off water; wash corn in cold water, rubbing vigorously until hulls are removed. Bring corn to a boil in 2 qts. cold water, drain. Repeat. Add 1 t. salt. Makes about 3 quarts. Washing the hulls from the corn is very time consuming. Also do NOT add the salt until the hominy is finished. (I did once and it was a disaster!) The two notes in my cookbook beside this recipe are "very good!" and "lots of trouble". I'm not sure about the fat content, I realize that the corn itself does contain some fat. Corine Netzer's Fat Counter lists canned hominy at .5 to 1 gram of fat per 1/2 cup for various brands. Sallie K. FATFREE DIGEST V96 #103 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 823.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g