Source: U.S. Department of Defence
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Buttered Hominy
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 CEREALS AND PASTA PRODUCTS No.E 003 00
BUTTERED HOMINY
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
86 cal
12 g
1g
4g
7 mg
208 mg
10 mg
Ingredient
Weight
Measure
Issue
HOMINY,WHOLE,CANNED
18-7/8 lbs
3 gal 1 qts
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
BUTTER
12 oz
1-1/2 cup
PARSLEY,FRESH,BUNCH,CHOPPED
1 oz
1/2 cup
1-1/8 oz
Method
1
Drain hominy. Reserve 1 quart liquid.
2
Add pepper and reserved liquid to drained hominy in pan; heat slowly for 20 minutes.
3
Add butter or margarine.
4
Garnish with parsley or 2 tbsp paprika.
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|
| Yield: 100 | Portion: 1/3 Cup |
| Calories: | 86 cal |
| Carbohydrates: | 12 g |
| Protein: | 1g |
| Fat: | 4g |
| Cholesterol: | 7 mg |
| Sodium: | 208 mg |
| Calcium: | 10 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| HOMINY,WHOLE,CANNED | 18-7/8 lbs | 3 gal 1 qts | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| BUTTER | 12 oz | 1-1/2 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1 oz | 1/2 cup | 1-1/8 oz |
| Method: | |
|
1 Drain hominy. Reserve 1 quart liquid. 2 Add pepper and reserved liquid to drained hominy in pan; heat slowly for 20 minutes. 3 Add butter or margarine. 4 Garnish with parsley or 2 tbsp paprika. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence