| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetable |
12 |
Servings |
INGREDIENTS
| 1 |
qt |
Dry shelled corn (either white or yellow is okay) |
| 2 |
tb |
Baking soda |
| 1 |
ts |
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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