New England Bacon and Hominy |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A hearty, rib-sticking side dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 (20 ounce) cans hominy, very well drained (you want about 3 cups of hominy) |
2 tablespoons butter |
1 small onion, peeled and minced |
1/2 lb sliced bacon |
1 green bell pepper, seeded and chopped |
1 (15 ounce) can tomatoes, undrained |
1 tablespoon sugar |
1 teaspoon salt |
Directions:
1. Preheat oven to 325F and butter a shallow baking dish.
2. Place drained hominy in prepared baking dish.
3. Melt butter and saute onions and pepper until light and golden; add tomatoes, sugar and salt and simmer for ten minutes.
4. Pour mixture over hominy and cover with sliced bacon arranged in a basket-weave pattern.
5. Bake about 30 minutes or until bacon is brown and crispy.
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