(1) 20 oz. cans Manning’s Hominy
(1) 14 ½ oz. diced tomatoes
½ diced medium onion
½ diced green pepper
1 tsp. salt
2 tbsp. butter
2 tbsp. sugar or 2 pkg. Equal
4 strips bacon (optional)

Place hominy in buttered casserole dish and mash into small pieces. Saute onion and green pepper in butter until soft. Add tomatoes, sugar and salt. Simmer for 10 minutes. Pour mixture over hominy and place bacon over mixture. Bake at 350º for 30 minutes. 

6 servings

(1) 20 oz. can Manning’s Hominy
1 lb. sausage — make 6 patties
Salt and pepper to taste
1 qt. oysters
¼ cup milk
1 tbsp. butter

Fry sausage, set aside, reserving part of the drippings. Stew oysters, (extra water may be added if not enough oyster liquor). Add sausage to stewed oysters and season with reserved drippings. Combine hominy, milk, butter, salt and pepper in pan. Simmer on low heat until warm. Serve with sausage and stewed oysters.

6 to 8 servings

(2) 20 oz. cans Manning’s Hominy
(1) 15 oz. can black beans drained
(1) 15 oz. can black eyed peas drained
1 cup medium or hot salsa
¼ cups chopped fresh parsley
(1) 4¼ oz. can diced mild green chilies
1 cup chopped red onion
1 cup chopped green pepper
2 cloves garlic minced

Break hominy apart, mix ingredients, cover and refrigerate over night. 

(1) 20 oz. cans Manning’s Hominy
1 cup chopped red pepper
1 cup chopped scallions, including tops
1 can 16 oz. corn with liquid
1 ¼ cups skimmed mild
¼ cup dry skim milk powder
1 cup shredded low-fat sharp cheddar cheese

Spray large saucepan with non-stick spray. Saute scallions and red pepper until soft. Add hominy, corn, skim milk, dry mil powder, salt and pepper. Heat stirring constantly, until well mixed and hot. Remove from heat and stir in shredded cheese. Top with more shredded cheese if desired.

8 servings