HOMINY-CHEESE CASSEROLE
Ingredients
- (4) 20 oz. cans Manning’s Hominy
- 1 ½ cups milk
- 1 can Campbell’s Cheddar Cheese soup
- 4 oz. sharp cheese, grated
- 6 strips bacon, fried and crumbled (optional)
Directions
Combine all ingredients, except bacon. Bake at 350º for 30 minutes. Sprinkle bacon on top.
Variations: Add 8 oz. frozen peas or fresh chopped broccoli.
Precooked recipe freezes well.
20-25 servings
WHITE CHILI
Ingredients
- (1) 29 oz. cans Manning’s Hominy
- 1 lb. ground turkey
- (2) 15 oz. cans Great Northern Beans
- 1 small onion
- 1-2 packages McCormick Chili Seasoning
Directions
Brown turkey. Drain. Add beans and hominy. Combine chili seasoning with ½ cup water and add to chili. Simmer 20 minutes, until thoroughly heated.
Garnish: grated cheese, sour cream, and/or corn chips.
6 to 8 servings
SOUTHWESTERN SALAD
Ingredients
- (2) 20 oz. cans Manning’s Hominy
- (1) 15 oz can black beans
- (1) 4 ½ oz. can mild green chiles
- ½ cup red onion
- ½ cup green pepper
- 1 cup medium or hot salsa
Directions
Break hominy apart, mix with beans, chiles, onion, green pepper and salt. Mix well. Add salsa. Lightly mix in chapped cilantro, if desired.
Variation: any variety stewed tomatoes
6-8 servings
Traditional Recipes
HOMINY and TOMATO CASSEROLE
(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
HOMINY, OYSTERS, AND SAUSAGE DINNER
(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
HOMINY BREAKFAST BRUNCH
(1) 20 oz. can Manning’s Hominy
4 slices of bacon
¼-½ cup chopped onion — fine
½ cup chopped green pepper
4 large eggs
Salt and Pepper to taste
½-1 cup shredded cheese
Fry, drain, crumble and set aside bacon. Reserve 1 tbsp. of drippings. Add onions, green pepper and hominy. Cook until onions are yellowed. Beat eggs, add pepper and pour over hominy mixture. Sprinkle bacon on top. Cover and cook at 350º until eggs are almost set. Sprinkle with cheese, cover until cheese melts.
Yield: 4 to 6 servings
Low Fat Recipes
HOMINY BEAN DIP
(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.
HOMINY CHEESE SOUP
(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
BAKED CHICKEN AND HOMINY
(3) 20 oz. cans Manning’s Hominy
8 pieces skinned chicken
Jane’s Krazy Mixed-Up Salt
Chopped onion and mushrooms (optional)
Spread broken up hominy in bottom of baking dish. Top with optional vegetables. Shake Jane’s Krazy salt over hominy, and top with chicken pieces. Shake more salt over chicken. Bake at 350º for 1 hour.
8 servings
Address
McCall Farms
6403 S Irby St
Effingham, SC 29541
About
McCall Farms was established in 1954 with a 2,000 acre farm in Effingham, SC.