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Kathy Pitts on Hominy

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Category: Grains

 Ingredients List

  • The Mexicans make a wonderful pork stew called Pozole that contains
  • hominy, pork, chunks of chiles, onions, etc, topped with fresh
  • chopped veggies, lime juice. Don't have a recipe handy, though....
  • My mother used to make a pretty good hominy dish by draining the
  • corn, and making a cheese sauce (whatever you make for macaroni and
  • cheese will do nicely). She would then combine the hominy and
  • cheese, top with some pieces of cooked bacon or leftover ham, and
  • baked the whole thing until it was browned. I loved it as a kid.
  • Made it for Wes one time, and discovered he hates hominy as much as
  • he hates grits, so haven't had it in a while.
  • I've also had an elaborate succotash that contained (in about equal
  • proportions), hominy, fresh corn cut off the cob, fresh lima beans and
  • cooked white (navy) beans. Very nice stuff.
  • One of my aunts (a Southerner from Mississippi) used to fry it in
  • bacon drippings until it was brown and serve it as a side dish.
  • Don't recall being all that thrilled with THAT presentation, though.
  • Kathy in Bryan, TX
  • Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip


Recipe via Meal-Master (tm) v8.05

Title: Kathy Pitts' Bbq Goat
Categories: Delete
Yield: 1 Goat

1 sm Goat kid
Orange juice
Lemon pepper

I've barbecued it succesfully, using a wet marinade of half orange
juice and half beer (marinate at LEAST overnight, longer would be
better.) Rub the meat well with lemon pepper, pop on a covered
barbecue pit with VERY low heat, and hot smoke until tender, basting
occasionally with the orange juice/beer mixture. This is going to
take a LONG time, something close to 12-18 hours.

The folks who ate the goat said it was delicious. Personally, I
haven't a clue, because I was so tired of smelling the darn thing, I
didn't eat any.

Kathy in Bryan, TX

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