Sofke

Yield: 1 Servings

Measure Ingredient
16 cups Water
1 \N Box Quaker Quick Hominy grits
1 \N Heaping tsp. salt
½ pounds Butter or margarine
1 pack (1 qt) powdered milk
2 \N Cloves garlic
1 can (small #1) hominy
2 \N Level tsp. celery salt
2 teaspoons Granulated chicken bullion
1 \N Doz large eggs
1 cup Grated cheese
8 \N Wild onions with tops or
10 \N Scallions (up to 12)
\N \N American Indian Society of Washington, D.C.
\N \N 519 - 5th Street, S.E.
\N \N Washington, D.C. 20003

These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is Bring water to a boil then add hominy grits. Boil again until grits have thickened. In a blender, blend the can of hominy with some of the grits.

Blend in eggs and cheese. Add butter (margarine) to the grits to melt. Add all other ingredients except the wild onions. Mix thoroughly in a very large bowl. Pour into a large, well buttered baking pan. Cut the wild onions into small pieces and spread over the top. Bake at 300 degrees for 4 hours.

Zella Cricket Walden - Creek

Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard <g.howard@...>

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