My grandma thinks I am incapable of making any recipe without chile peppers. And she finds this very amusing. Take our conversation about hominy casserole the other day. As she was telling me her recipe she paused and then said while laughing, “Say, I have an idea. Do you have any chile peppers? I bet that would make this recipe even better!”
Well, it’s no secret that I love chile peppers. So much that I’m pretty certain my grandma’s theory is true. But, hey, I’m a Texan, what can I say?
But back to this hominy casserole—when I was at my grandma’s house in July, she had provided me with a fat file of recipes she’s collected over the years. There were a bunch of gems and some strange ones as well. I will definitely be making her batch of apricot bread but Aunt Margaret’s meat concern casserole sort of gives me pause. No matter, I love recipes and made a ton of copies to bring back to New York. But I forgot to copy one I was very interested in cooking—grandma’s hominy casserole.
Hominy casserole, which at it’s most basic is simply a mixture of hominy with sour cream and cheddar cheese, is an old-fashioned Southern side dish you don’t see that often anymore. Grandma made hers often in the 50’s and 60’s as it was both hearty and a great portable dish to bring to potlucks. But when I asked her why she stopped making it she admitted that she’s not the biggest fan in the world of hominy.
Read more »
Comments
Post a Comment