Gold coast hominy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Green pepper; chopped |
| ¼ | cup | Onion; finely chopped |
| 3 | tablespoons | All-purpose flour |
| 1½ | cup | Milk |
| 4 | ounces | (1 cup) Cheddar cheese; shredded |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| 1 | teaspoon | Hot sauce |
| 15½ | ounce | Can Hominy; drained |
| ½ | cup | Ripe olives; drained |
| ½ | cup | Soft breadcrumbs |
| 1 | tablespoon | Butter or margarine; melted |
Directions
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 1-½ 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 Submitted By JEFF PRUETT On 06-11-95