Fried Hominy
Recipe No. 598 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 598 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
Hominy — 4 No. 10 cans
- Peppers, green, chopped (optional) — 1¼ pounds (1¼ No. 56 dippers)
- Pimientos, chopped (optional) — 10 ounces (½ mess kit cup)
- Salt — as needed
Pepper — as needed
- Butter or bacon fat, melted — 1¼ pounds (¾ mess kit cup)
Directions
Key ingredients
- Drain hominy; combine hominy, peppers, pimientos, salt and pepper.
- Fry in butter or bacon fat until brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Hominy — 1 qt Peppers, green, chopped (optional) — 1⅔ oz Pimientos, chopped (optional) — ¾ oz Salt — to taste Pepper — to taste Butter or bacon fat, melted — 1⅔ oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 598, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.