Ingredients 2 cups cooked hominy grits 1 cup cornmeal 1 tablespoon baking powder 1 scant teaspoon salt 2 tablespoons butter 2 standard eggs 1 ½ cups milk 3 tablespoons sugar (optional) Procedure Preheat oven to 350°F (175°C). In a large…
Also known as umngqusho, samp and beans is traditionally eaten in winter, often with rice or buttered bread. There is no one definitive recipe, as nearly every family has its own variation. Some other recipes use chicken or no meat…
Pashofa is a Chickasaw main dish which is still eaten. Hogs are not native to the Americas, but they escaped and became feral from De Soto’s expedition. Ingredients 900 g (2 lb) of dried Pashofa (hominy) corn 450 g (1…
Menudo is a traditional Mexican dish; a spicy soup made with hominy and tripe. Menudo preparation in the northern state of Chihuahua as well as northern New Mexico requires the preparation of three separate items, all combined at the time…
Ingredients 3–4 strips thick smoky bacon, cut into 1-inch pieces ½ onion, minced 2–3 cloves garlic, minced 1 lb large shrimp, peeled (use peels to make stock) Salt 1 pint heavy cream, divided 2–2½ cups shrimp stock Butter Black pepper…
Ingredients 2 medium iguanas 5 cups freshly-bleached hominy 10 cloves of garlic 1 onion 1 slice of cabbage, diced Bay leaf Mexican oregano Salt Pepper Sliced onion Procedure Butcher and skin the iguanas. Cut into pieces. Wash and salt the…
Recipe from Effigy Mounds National Monument. Ingredients 5 cups water 1 cup hominy grits 1 tablespoon butter 1 tablespoon honey, brown sugar, or maple syrup (optional) Procedure Bring water to a rapid boil in a saucepan. Gradually stir in the…