Baked Hominy and Cheese

Ingredients

• 1 tablespoon oleomargarine or drippings
• 1 tablespoon cornstarch
• 1 cup milk
• 1 teaspoon salt
• 0.5 teaspoon paprika
• 0.5 cup to 1 cup cheese grated or cut fine
• 2 cups cooked hominy
• 0.25 cup bread crumbs

Method

1. 1

   Make a sauce of fat, cornstarch, salt, and milk.

2. 2

   Add cheese and paprika to the sauce.

3. 3

   Arrange hominy in a baking dish and pour sauce over it.

4. 4

   Cover with crumbs and bake for 20 minutes in a moderate oven.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 18. The excerpt below is the record exactly as published.

%. cup bread crumbs }i cup grated cheese 1^ teaspoons chopped onion 1^ teaspoons olive oil WARCOOKBOOK 61 Koast peppers whole on a hot pan. Remove seeds and skins ; cut into strips. Into a greased baking dish put alternate layers of pepper and bread crumbs, sprinkling each layer with cheese. Add olive oil and chopped onion. Brown in oven. SOY BEAN CROQUETTES. 1 cup cooked beans y2 cup milk y^ teaspoon salt onion to taste J4 to ^ cup bread crumbs 1 tablespoon butter 1 tablespoon flour Chopped parsley Melt butter in top of double boiler, add flour, thor- oughh^ mix. Heat, add milk and onion, cook over hot water until it thickens, add salt. Rub beans through a sieve, add crumbs, mix thoroughly with w^hite sauce. Dip in w^hite of eggs, then in bread crumbs, fry in hot fat. Makes 7 medium sized croquettes. SOY BEAN LOAF. 1 cup cooked soj^ beans 2 tablespoons bread crumbs ^ teaspoon Worcestershire sauce y^ pound cheese ^ lemon (juice) 1^ tablespoons onions salt, pepper Boil beans as for Baked Soy Beans, grate cheese, mix with beans, moisten with soup stock, if you have it, if not, white sauce. Add bread crumbs until stiff 62 WARCOOKBOOK enough to form into a loaf. Bake in a moderate oven, basting frequently with water, 1 tablespoon butter melted in it and 1 tablespoon lemon juice. CAULIFLOWER WITH CHEESE SAUCE. Eemove leaves, cut off stalk and soak thirty min- utes (head down) in cold water to cover. Cook (head up) twenty minutes, or until soft, in boiling salted water; drain; separate flowerets and reheat in sauce. CHEESE SAUCE. yi cup grated cheese yi teaspoon soda 3 tablespoons oleomargarine 3 tablespoons flour 1^ cups milk ^ teaspoon salt Few grains pepper Melt oleomargarine, add flour mixed with salt and pepper. Stir until thoroughly blended. Pour on milk gradually, stirring until well mixed, then beating until smooth and glossy. Then add cheese mixed with soda. Stir until cheese is blended with sauce. Cabbage or celery may be served in the same way. Shred cabbage as for slaw. Soak until crisp in cold water, drain and cook 10 minutes in boiling salted wa- ter. Drain and pour over it cheese sauce. If liked, one may cover the top with crumbs and bake until crumbs are brown. Celery should be washed, scraped and cut in half- inch pieces. Cook in boiling salted water until soft (about half an hour.) Drain and add cheese sauce. This also may be covered with crumbs and baked till crumbs are brown. WARCOOKBOOK 63 BAKED HOMINY AND CHEESE. 1 tablespoon oleomargarine or drippings 1 tablespoon cornstarch 1 cup milk 1 teaspoon salt Yz teaspoon paprika Yz cup to 1 cup cheese grated or cut fine 2 cups cooked hominy

Cook this with the app: pantry check, scaling, and the assistant.