Hot Hominy

This old buffet dish is a wonderful side for cool-weather occasions. Most recipes call for white hominy, but I’ve seen yellow used, and it’s pretty. The hominy should be drained and rinsed to remove the salt. For each (28/32 oz.) can, add two cups cheddar cheese sauce (make your own; you can do it) with a large chopped poblano and a small jar of pimentos. You can add other vegetables–cubed squash/zucchini, kernel corn, or green limas—as well as meat–sausage, bacon, or ham–if you like. Season with salt, white pepper, and chili powder. You can add cayenne for heat; some people use jalapenos. Bake at 300 until hominy is tender, about 20 mins.

 

Cocktail Melon

For each quart cubed melon, add one cup sliced strawberries or pineapple, lime juice to taste), 12 ounces light rum, 1 tablespoon sugar and a light sprinkling of salt. Stir and refrigerate for at least two hours before serving. No bridal luncheon should be without these.