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Hominy Provides Help for the Hungry, the Tired and the Uninspired

April 11, 1985|FERN STORER | Storer is a former food editor of the Cincinnati Post.

"I need recipes I can put together in a jiffy when I come home tired and uninspired. But I want it to be good, not the same old thing." Working individuals and couples are almost unanimous in this need.

Why not paste each of these recipes on a separate card and list alongside what you'll need for each and check what you have on hand and what you'll need to buy?

A Versatile Discovery

Canned hominy is a versatile form of corn, and its mild flavor combines perfectly with almost any other ingredient or seasoning. While not always available, you'll often find it in the canned corn display at a supermarket.

Don't be timid about asking for a doggie bag the next time you have roast beef or steak left on your plate at a restaurant. Use that meat in Speedy Stroganoff. With a can each of mushroom soup and mushrooms on hand, you practically have it made.



1 pound bulk pork sausage (preferably hot style)

1/2 cup chopped onion

1 (29-ounce) can or 2 (15-ounce) cans hominy, drained

1 (10 1/2-ounce) can condensed tomato soup or 1 (8-ounce) can tomato sauce

1/2 teaspoon dried oregano

1/2 cup shredded cheese (Cheddar, Swiss, Jack)

Separate pork sausage into large chunks in flat-bottom, microwave-safe 1 1/2-quart baking dish with cover and microwave on HIGH, covered with wax paper, about 2 minutes. Separate sausage into small bits with fork. Add onion and microwave on HIGH, covered with wax paper, 7 to 8 minutes, stirring twice, until browned.

Add drained hominy, tomato soup and oregano. Cover with lid and microwave on DEFROST or MEDIUM-LOW (30% power), stirring twice, until thoroughly heated, about 12 minutes. Stir in cheese and let stand, covered, 1 minute before serving. Makes 5 to 6 servings.

Note: To make half of casserole, 3 servings, use 1-quart baking dish and cook about 1/3 less time. A briefly microwaved fresh green vegetable such as broccoli florets, seasoned with butter, salt and pepper makes an attractive and good accompaniment for this dish.


1/2 cup diced onion

2 tablespoons butter or margarine

1/4 pound mushrooms, sliced, or 1 (3- or 4-ounce) can, drained

1 1/2 cups (1-inch) slices or (1/2-inch) diced cooked beef (roast, pot roast, steak)

1 (10 3/4-ounce) can cream of mushroom soup

1 teaspoon Worcestershire sauce

1/4 to 1/2 teaspoon browning sauce, optional

1/4 cup sour cream

Hot buttered noodles mixed with minced parsley or caraway seeds

Microwave onion, butter and mushrooms in 1 1/2-quart casserole with cover on HIGH, covered, about 3 minutes or only until slightly wilted. (If using canned mushrooms, cook onion and butter 2 minutes, then add mushrooms.) Add beef, soup, Worcestershire and browning sauce to onion and mushrooms. Microwave, covered, on DEFROST or MEDIUM-LOW (30% power), stirring twice, until hot, about 8 to 10 minutes. Stir in sour cream and heat 1 minute longer. Do not boil. Serve on hot buttered, seasoned noodles. Makes 2 to 4 servings.

Note: To use uncooked ground beef, microwave 1/2 to 3/4 pound ground beef with onion and butter in casserole on HIGH, stirring twice until no longer pink, about 6 minutes. Add sliced mushrooms and cook several minutes longer, then cook as above.

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