Cabbage Au Gratin - cooking recipe

Ingredients

2 large heads cabbage (green)
3 Tbsp. butter
3 Tbsp. flour
3/4 c. evaporated milk
3/4 c. water (from cooked cabbage)
1 tsp. salt or to taste
1 tsp. pepper or to taste
1 1/2 c. grated American cheese
1 c. dry fine-textured bread crumbs
2 Tbsp. butter, melted
several bunches green spring onions
shortening or use vegetable oil or pan drippings
1/4 c. water
1 (10 oz. size) can whole water chestnuts, sliced
1 (19 oz. size) can bamboo shoots
1 (15 oz. size) can young, mature sweet corn (referred to as miniature corn)
1 bunch broccoli, chopped to bite size
2 large carrots, sliced on the diagonal
1 medium onion, cut in half, then in quarters
1/4 c. soy sauce *
2 Tbsp. cornstarch
1 c. water
3 Tbsp. vegetable oil
3 to 4 c. mashed potatoes (instant or leftover)
1 large pkg. Philadelphia cream cheese
1 tsp. onion flakes
1 tsp. pepper
1 c. whole milk
1/2 c. pimento, chopped fine
2 Tbsp. butter or margarine, softened
1/2 lb. bacon
1 green pepper, deseeded and cut into long strips
2 large onions, cut into thick slices
1 tsp. salt
1 tsp. black pepper
3 Tbsp. pan drippings (in addition to drippings from cooked bacon)
1 large head cabbage
1 c. water

Preparation

Whole hominy is made from the whole dried kernel of corn with the hull on and the germ removed.
The kernels may be white or yellow, depending on the type of corn.
Mr.
Loyal's daughters, Mary and Dot, often watched their father make hominy when they lived in Georgia.
He soaked the corn kernels in baking soda instead of wood-ash lye, a process that took a little longer, but which was safer.
Then he washed the kernels several times to remove the remaining hulls and germs.
Today, Mr. Loyal purchases his hominy in cans to make this dish.