Yield: 6 servings
|3 tablespoons||Butter or margarine|
|½ cup||Green pepper; chopped|
|¼ cup||Onion; finely chopped|
|3 tablespoons||All-purpose flour|
|4 ounces||(1 cup) Cheddar cheese; shredded|
|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|
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