A vegetarian friend now and then brings me new things to try, and
Thanksgiving was no exception. Among the several foods she'd prepared
for her fianc=E9, my neighbor that is fighting a bad flu, was some
rather white "bumps" of what I expected to be extremely tiny or
tediousely diced into rounds, potatoes in a cream sauce with possibly
over-cooked bell pepper strips. Because I had only had what I
considered to be horrid hominy in my mouth once as a wee child, I was
quite surprised to learn this luscious dish was made, as she minimally
described, thusly:

Two well rinsed cans of hominy, one yellow, one white (though she could
not purchase the yellow, so only used two white for this making); one
small can of diced Ortega chili, with the juice; any white cheese (she
used Jack); salt & pepper to taste; bake until the cheese melts and
combines with the chili juice to get the creamy "sauce."

Thank you for caring to read, and can anyone offer more precise
ingredients and/or instruction for this dish that I found to be so
interestingly palatable?

=A0=A0=A0Picky ~JA~

Richard's ~JA~ wrote:
(snip)
> Two well rinsed cans of hominy, one yellow, one white (though she
> could not purchase the yellow, so only used two white for this
> making); one small can of diced Ortega chili, with the juice; any
> white cheese (she used Jack); salt & pepper to taste; bake until the
> cheese melts and combines with the chili juice to get the creamy
> "sauce."
>
> Thank you for caring to read, and can anyone offer more precise
> ingredients and/or instruction for this dish that I found to be so
> interestingly palatable?
>
> Picky ~JA~

That's about it. I make something similar using both kinds of hominy,
golden and white, and bake it in a casserole dish. There's really not much
more to it than that; maybe she added a little butter. Quite tasty, isn't
it? <G> Thanks for reminding me to put hominy on my shopping list. When
properly prepared, the taste of golden hominy resembles popped corn (to me).

Jill

Hominy & Cheese Casserole

1 can white or yellow hominy
1 cup grated cheddar cheese
1 4 ounce can chopped green chilis
1/2 cup sour cream
salt and pepper to taste
1/4 heavy cream

Preheat the oven to 350(F) degrees. Drain the hominy, mix with the
chopped green chilis. Pour one half of the hominy in a buttered
casserole, add half of the cheese, add the remaining hominy. Add the
sour cream, top with the remaining cheese. Bake for 25 minutes.

Jill and Becca, thank you so much for helping me with this recipe that I
am sure to enjoy making. One more question, though?

I often see recipes calling for a small amount of cream, or heavy cream.
Can whatever size of cream/s I may purchase be frozen into cubes for
storage to properly portion into later dishes, or does something go awry
with the fats in them seperating to thereby negate using stored frozen
creams?

=A0=A0=A0Picky ~JA~

Richard's ~JA~ wrote:
> Jill and Becca, thank you so much for helping me with this recipe
> that I am sure to enjoy making. One more question, though?
>
> I often see recipes calling for a small amount of cream, or heavy
> cream. Can whatever size of cream/s I may purchase be frozen into
> cubes for storage to properly portion into later dishes, or does
> something go awry with the fats in them seperating to thereby negate
> using stored frozen creams?
>
> Picky ~JA~

I wouldn't freeze cream, although my mom used to freeze whole milk and then
shake it up to blend the separated butterfat in. But that's just me. You
should be able to purchase it in small quantities (say, 1/4 cup) quantities.
And pasteurized whole cream keeps longer than milk does.

Jill

Richard's ~JA~ wrote:

> Can whatever size of cream/s I may purchase be frozen into cubes for
> storage to properly portion into later dishes

Yes, you can freeze whipping cream, but you can not freeze sour cream.
After you freeze whipping cream you can not whip it but you can add it
to soups.

Becca

"jmcquown" > writes:

>When
>properly prepared, the taste of golden hominy resembles popped corn (to me).

Being the backwoods country girl that I am (G), I like hominy fried up golden
brown in a little butter, with salt and pepper. Yum.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

"Richard's ~JA~" > wrote in message
...

This one is different than the one Becca posted. It is my favorite.

Charlie

HOMINY MONTEREY


Recipe from Sunset Magazine

1 lb. 13 oz. can golden hominy
15 oz. can white hominy
salt
pepper
butter
4 oz. can diced green chiles
2 tbs. finely minced onion
1 cup light cream (1/2 and 1/2)
1.5 cups shredded Monterey Jack cheese
1/2 cup sour cream


Drain hominy and put half of it in a well buttered 2 qt. casserole. Season
with salt and pepper to taste and dot with butter. Layer half of the chiles
over the hominy. Mix onion and cream and pour half into the casserole.
jiggle dish so the liquid will run through the hominy. Spread with half the
cheese. Repeat with the rest of the hominy, butter, salt, pepper, chiles and
the cream. Spread with the sour cream then add the rest of the cheese. Bake
in a 350 deg.F. oven for about 45 minutes, or until cheese is lightly
browned and bubbly.

Thanks for the recipe, I will try it.

Becca


Charles Gifford wrote:
>
> This one is different than the one Becca posted. It is my favorite.
>
> Charlie
>
> HOMINY MONTEREY
>
> Recipe from Sunset Magazine
>
> 1 lb. 13 oz. can golden hominy
> 15 oz. can white hominy
> salt
> pepper
> butter
> 4 oz. can diced green chiles
> 2 tbs. finely minced onion
> 1 cup light cream (1/2 and 1/2)
> 1.5 cups shredded Monterey Jack cheese
> 1/2 cup sour cream
>
> Drain hominy and put half of it in a well buttered 2 qt. casserole. Season
> with salt and pepper to taste and dot with butter. Layer half of the chiles
> over the hominy. Mix onion and cream and pour half into the casserole.
> jiggle dish so the liquid will run through the hominy. Spread with half the
> cheese. Repeat with the rest of the hominy, butter, salt, pepper, chiles and
> the cream. Spread with the sour cream then add the rest of the cheese. Bake
> in a 350 deg.F. oven for about 45 minutes, or until cheese is lightly
> browned and bubbly.

"Richard's ~JA~" > wrote in message
...
Jill and Becca, thank you so much for helping me with this recipe that I
am sure to enjoy making. One more question, though?

I often see recipes calling for a small amount of cream, or heavy cream.
Can whatever size of cream/s I may purchase be frozen into cubes for
storage to properly portion into later dishes, or does something go awry
with the fats in them seperating to thereby negate using stored frozen
creams?

Picky ~JA~


I always keep several small cans of evarporated milk around to use as a
substitue for heavy cream in recipes --no worries about spoilage or
freezing. That very slight caramelized flavor really won't be obvious in
most dishes.

-Scott

"Becca" > wrote in message
...
> Thanks for the recipe, I will try it.
>
> Becca

I saved yours too Becca. Variations are cool! I love this stuff.

Charlie

I've had this dish many times and you definitely want to throw in some
chopped/minced onion. Also, I prefer it made with Monterey Jack (maybe
even Pepper Jack, if you're brave), instead of Cheddar. Seems to melt
a little better.

You could also top it with some bread crumbs.

This dish is a great substitute for potatoes or stuffing.

On Sun, 30 Nov 2003 12:50:27 -0800 (PST),
(Richard's ~JA~) wrote:

>A vegetarian friend now and then brings me new things to try, and
>Thanksgiving was no exception. Among the several foods she'd prepared
>for her fiancŽ, my neighbor that is fighting a bad flu, was some
>rather white "bumps" of what I expected to be extremely tiny or
>tediousely diced into rounds, potatoes in a cream sauce with possibly
>over-cooked bell pepper strips. Because I had only had what I
>considered to be horrid hominy in my mouth once as a wee child, I was
>quite surprised to learn this luscious dish was made, as she minimally
>described, thusly:
>
>Two well rinsed cans of hominy, one yellow, one white (though she could
>not purchase the yellow, so only used two white for this making); one
>small can of diced Ortega chili, with the juice; any white cheese (she
>used Jack); salt & pepper to taste; bake until the cheese melts and
>combines with the chili juice to get the creamy "sauce."
>
>Thank you for caring to read, and can anyone offer more precise
>ingredients and/or instruction for this dish that I found to be so
>interestingly palatable?
>
>ÊÊÊPicky ~JA~


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