Pick over the beans for any debris. Rinse the beans
Preheat oven to 350F and lightly butter a baking dish.
Spread 2/3 of drained hominy in bottom of prepared baking dish; cover with a layer of shrimp followed by remaining hominy.
Add flour and salt to two tablespoons of the butter, blending well.
Add tomato juice and cook until mixture thickens, stirring constantly.
Remove from heat, add grated onion and pour over hominy and shrimp.
Mix breadcrumbs with remaining two tablespoons butter and sprinkle over top of casserole.
Bake for 20 minutes, or until golden and crisp.
Add the onions and cook for two or three minutes until
Preheat oven to 350 degrees F.
Mix all ingredients except for the crushed corn chips.
Pour into a 2-quart casserole and cover with the crushed chips.
Bake at 350 degrees for 35 minutes.
Place all the ingredients, except the hominy, in the pan according to the order in the manufacturer's instructions.
Set crust on dark and program for Basic or Fruit and Nut cycle; press Start.
When the machine beeps, or between Knead 1 and Knead 2, add the hominy.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
fry bacon in a heavy skillet until brown and crisp.
stir in hominy and salt, stirring, for 5 minutes.
add pepper and scallions, stirring for 5 more minutes.
ll in the soup pot for a one pot meal -- less
Place 10\" skillet over low heat. Melt butter and add spices, ingredients 2 thru 4, more chili flakes if you want it hotter. As soon as butter is completely melted and spices are added toss in chopped onion and stir occasionally until onion is soft and brown but not completely cooked down. Put in hominy, meat, and roasted red pepper, turn up heat to medium and stir frequently for 10 minutes. When the mix starts to sizzle and the seeds start to pop, splash with malt vinegar, stir, scrape, salt to taste and serve.
aper towels.
Put the hominy in a 2-quart casserole
Cook beef and onion over medium heat in a dutch oven until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Serve garnished with shredded cheddar and corn chips if desired.
Freeze remaining chili in a freezer container for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.
Saute garlic in the canola oil in a large sauce pan or small pot.
Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
Garnish with cilantro, shredded cheddar cheese, sour cream.
n hominy and 3 cups water. Cook over medium heat for 1
ntil water runs clear.Soak for several hours or overnight in
Drain liquid from hominy.
Reserve liquid and add enough milk to make 2 cups of liquid.
Add grits; cook, stirring constantly, for 2 or 3 minutes.
Mix in hominy, cheese (reserve some for top), peppers and olives.
Pour into a 2-quart casserole and cover with remainder of cheese and crushed Fritos on top.
Bake at 300\u00b0 for 20 minutes or until cheese is melted.
Do not brown cheese on top. Serves 6 to 8.
ombine.
Stir in the hominy and beans.
Toss together
Drain corn and hominy thoroughly.
Place in casserole dish with onion and pepper.
Melt butter and Cheez Whiz in a saucepan and pour over hominy and corn mixture.
Bake in a 350\u00b0 oven for 30 to 45 minutes.
Heat all ingredients except Fritos, cheese, hominy and onions. After they have boiled, add the hominy and onions and bake in a baking dish at 350\u00b0 for 30 minutes.
Take out of oven before the last 10 minutes and add Fritos and cheese.
Return to oven for last ten minutes.
Cook hominy in liquid for 20 minutes.
Drain juice from hominy and save.
Mix soup, shredded cheese, some of the juice from hominy and dash of salt and pepper.
Crumble crackers on top. Bake at 350\u00b0 for 35 to 40 minutes.
Serves 4 to 6.
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
eans from burning.
Add hominy and simmer, covered, 1 hour