Texas Caviar Bean Hominy Dip Beef And Chili Bean Bake Hominy
Breakfast Hominy-Beef Bake
Texas Caviar
1/2 onion, chopped 2 med. tomatoes, chopped, drained
2/2 cup fresh cilantro, chopped 1 green pepper, chopped 2
cloves garlic, minced 4 green onions, chopped 2 cans (14
oz. each) black eyed peas, drained 1 can (14 oz.) hominy,
drained 1 bottle (8 oz.) "Kraft Zesty" Italian dressing 1
fresh jalapeno pepper, chopped 3 or 4 bags blue corn chips
Combine first 10 ingredients and chill. Serve with spoon and
blue corn chips on side. Serves 20 to 24 persons.
Bean Hominy Dip
1 can white hominy 1 can Trappey's navy beans 4 oz. cucumber
or zucchini 1 1/2 cup salsa 1 can diced green chilies 1
tbsp. lime juice Cumin Salt
Puree hominy, beans and cucumber and zucchini in food
processor until smooth. Put mixture into bowl and add
remaining ingredients. Heat and serve with tortilla chips.
Beef And Chili Bean Bake
1 lb. ground beef
3/2 cup chopped onions
3 (1 aa.) can (2 cup ) chili with beans 1 tbsp. chili powder
1 can condensed cream of chicken soup
3 (1 ab. 4 oz.) can (2 1/2 cup ) hominy, drained (yellow or
white) 2 tbsp. olives, pitted, sliced
4/2 cup shredded cheese
Cook ground beef and onion until meat is browned. Stir in
remaining ingredients (except cheese). Spoon into 2-quart
casserole dish. Cover; bake at 350 degrees for 25 minutes.
Sprinkle cheese on top. Continue baking 5 minutes more.
Hominy Breakfast
5/2 pkg. Bob Evans breakfast sausage 6 eggs, scrambled
6/2 sm. onion
7/2 green pepper 1 can hominy
Brown sausage and saute with onions and green peppers. Add
scrambled egg mixture and scramble into sausage mixture. Add
1 can drained hominy and heat until warmed.
Hominy-Beef Bake
2 lb. ground beef 3 med. onions, chopped
7 (1oz.) can tomatoes, undrained
7 (2oz.) can whole white hominy, drained
7 (3oz.) can whole kernel corn, drained
7 (4oz.) can cream style corn 1 cup sliced pitted
ripe olives
7 (5oz.) cans tomato sauce
7 (6.25 oz.) pkg. chili mix
7 (7oz.) pkg. corn tortillas, cut up
Brown ground beef and onion in a skillet; drain off excess
fat. Combine with remaining ingredients. Put into a 4-
quart casserole. Bake, covered, at 300 degrees for 2
hours. 12 servings.
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