Elaine Parrish wrote:


>
> Hominy? Wonderful stuff. It's a typically Southern US item and, roughly,
> costs about 1.00 dollar US for 2 15 ounce cans (50 cents a can).
> Sometimes, I can get it 3
> cans for one dollar. That makes it a very economical item.
>

This isn't in a can, they had 500 grams of "dry"kernels, labeled hominy.
I googled for recipes. The ones I have read so far all assume you have
canned hominy and were casseroles, usually. I'll cook part of the 500 g
long ahead of time (since I don't know how long it will take) and then
try one of those casseroles.
>
> As for Crisco - I don't have anything that I would cease to make if I
> couldn't get crisco. I buy it because it is about the same price as
> anything else "shortening". As for frying, I use oil. I do use it some for
> biscuits, pie crusts, etc, but butter works just as well, as does any
> other brand shortening or lard.
>
Shortening is non-existent her in The Netherlands. People use either
margarine, oil, or butter.

> I wouldn't pay 8 times as much for it over other things that I'm familiar
> with.
>
I am not sure what to use as an alternative, because there doesn't seem
to be a 1:1 substitute in the stores. But based on what people in this
ng are saying, I might just use butter, oil or margarine. Or ask a
butcher whether I can order lard (I've never seen it anywhere).

> Elaine, too
>