Hominy Fluff With Hash
|Quick cooking hominy grits||1 Cup (16 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Slightly beaten egg yolks||3|
|Canned corned beef||1 Pound, heated|
Cook hominy grits, milk, water, salt, and butter about 5 minutes or till thick, stirring frequently.
Cool 10 minutes and stir in parsley and egg yolks.
Add dash salt to egg whites, beat till stiff; fold into grits mixture.
Pour into buttered 6 1/2 cup ring mold.
Place in shallow pan; pour in hot water to depth of 1 inch.
Bake at 325Â° for 1 1/4 hours or till knife inserted comes out clean.
Unmold; fill center with hot corned beef hash.