Texas Caviar
Bean Hominy Dip
Beef And Chili Bean Bake
Hominy Breakfast
Hominy-Beef Bake



Texas Caviar

1/2 onion, chopped
2 med. tomatoes, chopped, drained
1/2 cup fresh cilantro, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 green onions, chopped
2 cans (14 oz. each) black eyed peas,
drained
1 can (14 oz.) hominy, drained
1 bottle (8 oz.) "Kraft Zesty"
Italian dressing
1 fresh jalapeno pepper, chopped
3 or 4 bags blue corn chips

Combine first 10 ingredients and chill. Serve with spoon and blue corn
chips on side. Serves 20 to 24 persons.

Bean Hominy Dip

1 can white hominy
1 can Trappey's navy beans
4 oz. cucumber or zucchini
1 1/2 cup salsa
1 can diced green chilies
1 tbsp. lime juice
Cumin
Salt

Puree hominy, beans and cucumber and zucchini in food processor until
smooth. Put mixture into bowl and add remaining ingredients. Heat and
serve with tortilla chips.

Beef And Chili Bean Bake

1 lb. ground beef
1/2 cup chopped onions
1 (1 lb.) can (2 cup ) chili with beans
1 tbsp. chili powder
1 can condensed cream of chicken soup
1 (1 lb. 4 oz.) can (2 1/2 cup )
hominy, drained (yellow or white)
2 tbsp. olives, pitted, sliced
1/2 cup shredded cheese

Cook ground beef and onion until meat is browned. Stir in remaining
ingredients (except cheese). Spoon into 2-quart casserole dish. Cover;
bake
at 350 degrees for 25 minutes. Sprinkle cheese on top. Continue baking 5
minutes more.

Hominy Breakfast

1/2 pkg. Bob Evans breakfast sausage
6 eggs, scrambled
1/2 sm. onion
1/2 green pepper
1 can hominy

Brown sausage and saute with onions and green peppers. Add scrambled egg
mixture and scramble into sausage mixture. Add 1 can drained hominy and
heat until warmed.

Hominy-Beef Bake

2 lb. ground beef
3 med. onions, chopped
1 (16 oz.) can tomatoes, undrained
1 (16 oz.) can whole white hominy,
drained
1 (16 oz.) can whole kernel corn,
drained
1 (16 oz.) can cream style corn
1 cup sliced pitted ripe olives
2 (8 oz.) cans tomato sauce
1 (1.25 oz.) pkg. chili mix
1 (6 oz.) pkg. corn tortillas, cut up

Brown ground beef and onion in a skillet; drain off excess fat. Combine
with remaining ingredients. Put into a 4-quart casserole. Bake, covered,
at 300 degrees for 2 hours. 12 servings.



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