Hominy and Bacon
Ingredients:
4 strips of bacon
1 medium onion
1 can (15.5 ounces) white or yellow hominy
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Equipment:
Cutting board
Sharp knife
Dry-ingredient measuring cups
Large skillet or electric skillet
Empty can or glass jar
Measuring spoons
Wooden spoon
Tongs
Paper towel
Can opener
Colander
Step 1. Cut four strips of bacon into 2-inch pieces
Step 2. Cook bacon over medium heat until almost crisp.
Step 3. Place bacon on paper towel to cool.
Step 4. Carefully pour bacon fat into an empty can or jar. Spoon 1 tablespoon fat back into skillet
Step 5. Remove the outer skin of the onion, then chop 1 cup chopped onion.
Step 6. Cook onion over medium heat in bacon fat until tender
Step 7. Open can of hominy and drain liquid.
Step 8. Add hominy, bacon, 1/8 teaspoon salt, and 1/8 teaspoon pepper to onion then stir.
Step 9. Cook 5 minutes, stirring occasionally, until hot.
Ingredients:
4 strips of bacon
1 medium onion
1 can (15.5 ounces) white or yellow hominy
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Equipment:
Cutting board
Sharp knife
Dry-ingredient measuring cups
Large skillet or electric skillet
Empty can or glass jar
Measuring spoons
Wooden spoon
Tongs
Paper towel
Can opener
Colander
Step 1. Cut four strips of bacon into 2-inch pieces
Step 2. Cook bacon over medium heat until almost crisp.
Step 3. Place bacon on paper towel to cool.
Step 4. Carefully pour bacon fat into an empty can or jar. Spoon 1 tablespoon fat back into skillet
Step 5. Remove the outer skin of the onion, then chop 1 cup chopped onion.
Step 6. Cook onion over medium heat in bacon fat until tender
Step 7. Open can of hominy and drain liquid.
Step 8. Add hominy, bacon, 1/8 teaspoon salt, and 1/8 teaspoon pepper to onion then stir.
Step 9. Cook 5 minutes, stirring occasionally, until hot.
Roasted Jerusalem Artichokes
Ingredients:
1 pound Jerusalem artichokes
1 tablespoon butter or margarine
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Equipment:
Cutting board
Sharp knife or potato peeler
Aluminum foil, 10-inch by 6-inch
Measuring spoons
Baking sheet
Directions:
Step 1. Preheat oven to 400 degrees F.
Step 2. Wash and thinly peel the artichokes. Cut them in half.
Step 3. Place on 10-inch by 6-inch piece of aluminum foil.
Step 4. Dot with butter.
Step 5. Sprinkle with salt and pepper.
Step 6. Bring sides of foil together and fold so foil is sealed. Place on baking sheet.
Step 7. Bake about 50 minutes, or until artichokes are tender enough to be easily speared with a fork.
Serve as a side dish. Makes 6 to 8 servings.
Corn and Beans with Sunflower Seeds
Ingredients:
1/4 cup butter or margarine
1 cup canned beans
2 cups canned and drained whole kernel corn
3/4 cup water
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup unsalted shelled sunflower seeds
Equipment:
large saucepan or electric skillet
can opener
colander
wooden spoon
liquid measuring cup
dry-ingredient measuring cups
measuring spoons
Directions:
Step 1: In large saucepan, melt 1/4 cup butter over medium heat.
Step 2: Drain and rinse 1 cup black beans.
Step 3: Add beans and 2 cups corn to saucepan. Cook about 5 minutes.
Step 4: Stir in 3/4 cup water, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon cayenne. Bring to a boil over medium heat.
Step 5: Reduce heat to low. Cook about 20 minutes.
Step 6: Stir in 1/2 cup sunflower nuts and serve.
Makes 6 servings.
Ingredients:
1 pound Jerusalem artichokes
1 tablespoon butter or margarine
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Equipment:
Cutting board
Sharp knife or potato peeler
Aluminum foil, 10-inch by 6-inch
Measuring spoons
Baking sheet
Directions:
Step 1. Preheat oven to 400 degrees F.
Step 2. Wash and thinly peel the artichokes. Cut them in half.
Step 3. Place on 10-inch by 6-inch piece of aluminum foil.
Step 4. Dot with butter.
Step 5. Sprinkle with salt and pepper.
Step 6. Bring sides of foil together and fold so foil is sealed. Place on baking sheet.
Step 7. Bake about 50 minutes, or until artichokes are tender enough to be easily speared with a fork.
Serve as a side dish. Makes 6 to 8 servings.
Corn and Beans with Sunflower Seeds
Ingredients:
1/4 cup butter or margarine
1 cup canned beans
2 cups canned and drained whole kernel corn
3/4 cup water
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup unsalted shelled sunflower seeds
Equipment:
large saucepan or electric skillet
can opener
colander
wooden spoon
liquid measuring cup
dry-ingredient measuring cups
measuring spoons
Directions:
Step 1: In large saucepan, melt 1/4 cup butter over medium heat.
Step 2: Drain and rinse 1 cup black beans.
Step 3: Add beans and 2 cups corn to saucepan. Cook about 5 minutes.
Step 4: Stir in 3/4 cup water, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon cayenne. Bring to a boil over medium heat.
Step 5: Reduce heat to low. Cook about 20 minutes.
Step 6: Stir in 1/2 cup sunflower nuts and serve.
Makes 6 servings.