Buttered Hominy E.Cereals and Past Products No.003
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Hominy Grits | 25LB 6OZ| 3.25 Gal | 1. Drain hominy, reserving 1 qt |
|Pepper, Black, Groun| | 2.00 Tspn| liquid. |
|d | | | 2. Add pepper, salt, and reserved |
|Salt | 2OZ| 3.00 Tbsp| liquid; heat slowly for |
| | | | 20 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 12OZ| 1.50 Cup | 3. Add butter or margarine. |
|Parsley | 1OZ| 0.50 Cup | 4. Garnish with parsley or |
|Paprika, Ground | | 2.00 Tbsp| paprika. |
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VARIATION
1. FRIED HOMINY:In Step 1, discard liquid. Omit Steps 2 thru 4.
Saute hominy in 2 lb (1 qt) bacon fat until lightly browned.
Season with 1 oz (1 2/3 tbsp) salt and 1 tsp black pepper.
EACH PORTION: 1/2 Cup.