As I posted in an earlier blog about having ‘survival food’ stored in my closet, I have decided I needed to start using it. I was having my Sunday after church dinner and we enjoyed the feature of the day, hominy casserole using a gallon can of the hominy. I served it with thin cut pork chops, fried tender and crisp~
There was a big bowl of the black eyed peas I worked on all last week, fresh turnip greens (Wall Mart), mashed potatoes with cream gravy, Austin’s tasty tomatoes and English cucumbers from his garden, radishes from Debbie’s garden. Top it all off with buttered corn bread. Someone else passed on the dessert but Debbie and I enjoyed Haagen-Dazs Gelato Vanilla Caramel Pizzelle ( fancy name for Eskimo Pie).
Hominy Casserole ( this is the recipe for regular family size)
1 medium onion chopped, cook in 2 Tbs, canola oil until tender
1/2 tsp garlic powder
1 cup sour cream
1 cup shredded cheddar cheese (save half to sprinkle on top later)
1/4 cup milk
1 can (4 ounces) can green chilies
1 2 ounce jar pimentos
1/4 tsp cumin
3 cans (15 ounces each) hominy drained
In large bowl, combine half of the cheese and all the other ingredients. Pour into greased 2-qt baking dish, bake uncovered at 350* for 30 minutes or until heated through. Sprinkle remaining cheese on top. You can make this ahead of time and refrigerate to bake later.