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.