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| 1 | pound | beef, dried aka beef erky | or buffalo |
| 1 | cup | hominy grits | soaked overnight in ample water |
| 1 | large | onion, yellow | peeled/chopped |
| 1 | lb | potatoes | unpeeled, diced |
| 1 | x | salt and black pepper |
*Native Americans would have used prairie potatoes -- arrowhead (Sagittaria latifolia).
Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil.
Simmer, covered, until the hominy is tender, about 2 hours.
You will have to watch this closely, as more water will have to be added as you go along.
Add the potatoes and cook for an additional 20 minutes.
Season with salt and pepper.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...
This is a family favorite. Instead of loaves of bread I use Rhodes Dinner rolls (24) I cut each roll in half and roll it in dry pudding mix. The COOK and SERVE pudding works the best. I melt the brown sugar and butter together and pour over the top. I also use a bundt pan it looks beautiful served on a platter. YUM! Thanks for sharing.
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