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LoriLynn wrote:I tend to cook a lot of southwestern and Mexican dishes. We love hominy and put it in most of our soups that have a Mexican flavoring or even in chilli. I looked up hominy to see how it is made/processed but I am still not sure I understand it.
Is it considered a whole grain? Should I be careful about how much we eat? I don't see it anywhere on the lists.
Langeranger wrote:Any idea how much sodium remains after draining and rinsing carefully?
VeggieSue wrote:I'm making Letha's Hominy Casserole tonight, myself:
http://mwlfood.wordpress.com/2008/12/08/446/
for the recipe and photos on Letha's MWLP blog.
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