Jude,

Thank you so much. It sounds divine!

Elaine, too




On 31 Jan 2006, Jude wrote:

> Elaine Parrish wrote:
> >
> > I love to have the recipe. Thanks!
>
> Hominy Monterey (from Sunset Magazine) *ed notes are mine.
>
> 2 cans golden hominy
> 1 can white hominy (*you can use all the same kind of hominy. I
> sometimes use 2 cans of hominy and 1 can of corn.)
> 4 oz diced green chiles, from a small can
> 2 T finely minced onion (*I used more)
> (*I would like to try adding 1/2 minced red pepper along with the onion
> to jazz this up)
> 1 c half and half (I use fat-free)
> 1 1/2 c shredded jack cheese
> 1/2 c sour cream (*I've tried lowfat, but it gets watery when it
> bakes.)
>
> Drain hominy and/or corn well.
>
> Stir onions (and peppers if you try this) into half and half.
>
> Lay half of hominy in greased 2 quart casserole dish. Salt and pepper
> to taste. (*I sprinkled a tiny bit of cumin on here, as well. You could
> use chile powder or ground red chili, paprika, cayenne to spice it up.)
>
> Spread half the chiles over the hominy. (I just mixed my chiles into
> the hominy before spreading it in the casserole dish.)
>
> Pour half the cream with onions ove rthe hominy and jiggle so ti runs
> all the way through the dish.
>
> Spread on half the cheese.
>
> Make another layer of hominy, then chiles, and pour on the rest of the
> cream.
>
> Spread with the sour cream (*I used more than called for becasue I like
> to thick layer of gooey baked sour cream on top) and cover with the
> rest of the cheese.
>
> Bkae at 350 for 45 minutes, until hot and bubbly and cheese is melted.
>
>
>
> Makes a good but rich side dish, or we eat it alongside a pot of beans
> and some fresh fruit for a nice supper.
>
>