Posted on 08/10/2016 3:36:48 PM PDT by Jamestown1630
I used to go there all the time, but when we moved to East Tennessee I don’t have any nearby. So I’m stuck with Sam’s Club for now.
Added.
Not exact!y authentic, but still quite tasty:
Best tasting pepper in the world IMHO
That looks nice. Going out to brunch is one of the few luxuries that I think really IS a luxury. Enjoyment, laziness, no work, &c.
-JT
Yup and it didn’t used to be that expensive LOL
Maybe it was but heck, sometimes you have to splurge.
You’re tickling my soft-spot for Guinness :-)
-JT
Yes, it’s worth it sometimes.
Now I go to Waffle House LOL
I was thinking of starting a Sunday brunch at the VFW, them girls and guys are pretty easy to please down there.
Not sure if I wanna sling hash though LOL
I love brunch. We have a winter tradition of dad (me) making Sunday brunch after church. I make NASCAR omlettes on Daytona 500 Sunday and football omlettes on Super Bowl Sunday.
My favorite, and also for the boys (even though they are grown) is the breakfast casserole on Christmas morning.
Spread one roll of Pillsbury crescent rolls in a greased 9 x 13 baking dish
1 lb. Browned Bob Evans or Purnell’s pork sausage, mixed with two cups shredded cheddar cheese. Pour mix over the crescent rolls.
beat 8 eggs with 1 cup milk and tablespoon of Bisquick pour evenly over sausage/cheese mixture.
cook in 350 degree oven for 40-45 minutes.
Let cool and cut slabs of fattening goodness as you wish.
That’s the ticket!
A crew and One big batch! (and hot sauce ;)
Haven’t tried the McIlhenny’s sauce but it would be a nice addition!
Not a huge Tabasco fan but brother, its good in egg yolks.
Like where have you been all mylife? good.
Being from the south, Canned Hominy is used much like canned corn. Frankly, I love the stuff! But I also like grits which sometimes leaves nothing but turned up noses :)
When preparing hominy, usually open the can, drain, and place it in a skillet with salt pepper and some butter. Allow it to heat adding some grated cheese atop along with salt and pepper. It’s also good in soups and even chili. There are numerous sites to be found and here are a few you might want to check
The Kitchn
http://www.thekitchn.com/8-recipes-to-help-you-rediscover-hominy-193977
Serious Eats
http://www.seriouseats.com/talk/2010/10/what-would-you-do-with-a-can-of-hominy.html
Real Simple
Southwestern Shrimp Soup
http://www.realsimple.com/food-recipes/browse-all-recipes/southwestern-shrimp-soup
Bush’s Beans - Hominy Casserole
http://www.bushbeans.com/en_US/recipe/delicious-hominy-casserole
Cheap Healthy Good
http://cheaphealthygood.blogspot.com/2010/03/ask-internet-hominy-recipes.html
Yummly
http://www.yummly.com/recipes/canned-hominy
Do you prefer white or yellow? lol, for me it makes no difference both are eaten with either hand! I’ve not seen dried hominy on the store shelves; therefore it has always been canned used.
Off for pillows.
I always liked hominy; mom made a nice hominy with some flour and Velveeta. Yeah, I know. Velveeta. But it was good in a pile of hominy.
Ms. Henkster isn’t a hominy fan so I’ve done without for too long.
It’s funny you would post that. My husband is still out of town & I haven’t been to brunch in about 20 years. A friend invited me last Sunday to brunch at a new hotel that recently opened. We stayed for 3 hours talking & eating wonderful food.It was a revelation!!! I’m going back. Who knew........
I think your recipe is sort of what they call a ‘strata’; and it sounds (fattening-goodness) Great!
http://www.foodnetwork.com/topics/strata-recipes.html
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