Seminole Baconed Hominy Food
SEMINOLE, BACONED HOMINY
Make and share this Seminole, Baconed Hominy recipe from Food.com.
Provided by Holiday1234
Categories Native American
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large pan, fry the bacon pieces until browned and crisp.
- Add the hominy, salt and pepper and cook stirring constantly 6-7 minutes.
- Add green onions and continue cooking for 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 247.4, Fat 14.9, SaturatedFat 4.7, Cholesterol 20.6, Sodium 569.5, Carbohydrate 21.8, Fiber 3.8, Sugar 2.8, Protein 5.8
HOMINY (HOMEMADE)
The prep time is nothing. The long haul comes with all the cooking, rinsing and cooking again and again. I filled my quart jars 1/2 full with the hominy, as it does tend to expand during the processing. Make sure you read the box on how to handle the lye safely.
Provided by Charlotte J
Categories Grains
Time 6h5m
Yield 8-10 quarts
Number Of Ingredients 4
Steps:
- Place corn in an enameled pan; add water and lye.
- Boil vigorously for 30 minutes.
- Let stand for 20 minutes.
- Rinse off lye with several hot water rinses.
- Follow with cold water rinses to cool for handling.
- Work hominy with hands until dark tips of kernels are removed.
- This may take awhile.
- Separate the tips from the corn by floating them off.
- Add water to cover hominy about 1 inch and boil 5 minutes; change water.
- Repeat this step 4 times.
- Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off.
- Pack hominy into sterile jars about 1/2 full.
- Add 1 teaspoon salt to each quart jar.
- Fill to within 1/2 inch of top of jar with water in which the corn was last cooked in or boiling water.
- Put on cap, screw band firmly tight.
- Process: using 10 pounds of pressure.
- Pints for 60 minutes.
- Quarts for 70 minutes.
- I used quart jars and only filled them half full with the hominy.
- Because during the processing, the hominy will expand.
Nutrition Facts : Sodium 19
HOMINY AND BACON
Hominy and bacon in a simmered milk gravy. A great accompaniment to eggs. An old old breakfast side dish served in logging camps and homes in the Pacific Northwest. My Grandmother, who was born in the late 1800s, told me her mother ate this as a child.
Provided by dann hamer
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease from the skillet. Crumble the bacon, and return it to the skillet. Reduce heat to medium, and add hominy and evaporated milk, and cook, stirring often. Let it bubble, but don't let the milk scorch. Cook until thickened, 10 to 15 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 30 g, Cholesterol 48 mg, Fat 16.2 g, Fiber 3.5 g, Protein 15.5 g, SaturatedFat 7.1 g, Sodium 831 mg, Sugar 12.1 g
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