Title: Gold Coast Hominy
Categories: Vegetable Side Southern
Yield: 6 Servings

3	tb	Butter or margarine
1/2	c	Green pepper; chopped
1/4	c	Onion; finely chopped
3	tb	All-purpose flour
1 1/2	c	Milk
4	oz	(1 cup) Cheddar cheese; shredded
1/2	ts	Salt
1/2	ts	Dry mustard
1	ts	Hot sauce
15 1/2	oz	Can Hominy; drained
1/2	c	Ripe olives; drained
1/2	c	Soft breadcrumbs
1	tb	Butter or margarine; melted

Melt 3 tablespoons butter in a heavy saucepan over low heat. Add green pepper and onion; saute until tender. Add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt, mustard, and hot sauce; stir until cheese melts. Stir in hominy and olives. Spoon mixture into a lightly greased 1-1/2 quart casserole. Combine breadcrumbs and melted butter; sprinkle over hominy mixture. Bake, uncovered, at 375 degrees F for 20 minutes or until mixture is bubbly.

from Mrs. John W. Stevens of Lexington, Kentucky "Southern Living" March, 1983 in _Southern Living 1983 Annual Recipes_ Oxmoor House, 1984 ISBN 0-8487-0548-3 Typos by Jeff Pruett

previous

next