1 cn Yellow or white hominy
Butter or oleo
Salt and pepper
Heat at least 1/2 stick oleo or more in a large
skillet. Drain the liquid from the hominy, then dump
the hominy into the hot butter. Salt and pepper it.
Carefully stir the hominy until it begins to brown,
adding butter as necessary.
OPTIONAL: Add diced hot dogs
From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
