Hominy Fluff With Hash Recipe
Ingredients
| 1 cup quick cooking hominy grits | ||
| Milk | 2 1/2 Cup (16 tbs) | |
| Water | 2 1/2 Cup (16 tbs) | |
| Salt | 1 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| 3 slightly beaten egg yolks | ||
| Egg whites | 3 | |
| 1 1 pound can corned beef hash, heated | ||
Directions
Cook hominy grits, milk, water, salt, and butter about 5 minutes or till thick, stirring frequently.
Cool 10 minutes and stir in parsley and egg yolks.
Add dash salt to egg whites, beat till stiff; fold into grits mixture.
Pour into buttered 6 1/2 cup ring mold.
Place in shallow pan; pour in hot water to depth of 1 inch.
Bake at 325° for 1 1/4 hours or till knife inserted comes out clean.
Unmold; fill center with hot corned beef hash.
Cool 10 minutes and stir in parsley and egg yolks.
Add dash salt to egg whites, beat till stiff; fold into grits mixture.
Pour into buttered 6 1/2 cup ring mold.
Place in shallow pan; pour in hot water to depth of 1 inch.
Bake at 325° for 1 1/4 hours or till knife inserted comes out clean.
Unmold; fill center with hot corned beef hash.
Chef
