YIELD: 100 Portions
EACH PORTION: 1/3 Cup (2-1/2 Ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| Hominy, whole, canned | 25 lb 6 oz | 3-1/4 gal (14-No. 2-1/2 cn) |
| Pepper, black | 2 tsp. | |
| Butter or margarine | 12 oz. | 1-1/2 cups |
| Parsley, fresh, chopped OR |
1 oz. | 1/2 cup |
| Paprika, ground | 1/2 oz. | 2 tbsp. |
Drain hominy. Reserve 1 qt liquid.
Add pepper and reserved liquid; heat slowly 20 minutes.
Add butter or margarine.
Garnish with parsley or paprika.
VARIATION
FRIED HOMINY: In Step 1, discard liquid. Omit Steps 2 through 4. Fry in 2 lb (1 qt) melted shortening, olive oil or salad oil until lightly browned. Season with 1 teaspoon black pepper.
EACH PORTION: 1/3 Cup (1-1/2 Ounces).