Audio By Carbonatix
by Robrt L. Pela
What is it about Fifties cookbooks and the word “Fluff,” anyway? You can open practically any cookbook published during the middle of the last century and find a half-dozen recipes with the words “Fluffy” or “Fluff” in their titles.
My favorite is Fried Cornmeal Fluff, which sounds like a culinary impossibility, but I swear I have that one somewhere. As soon as I figure out which of my cookbooks it’s in, I’ll share it with you here. Meantime, here’s a recipe from Better Homes and Gardens Lunches and Brunches that answers the age-old question, “What am I going to do with all this leftover hominy?”
Hominy Fluff with Hash
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
1 cup quick-cooking hominy 2 1/3 cups milk 2 ½ cups water 1 ¼ teaspoon salt 2 tablespoons margarine ¼ cup snipped parsley 3 slightly beaten egg yolks 3 egg whites 1 1-pound can corned-beef hash, heated
Cook hominy, milk, water, salt, and margarine about five 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 and pour into buttered ring mold. Place in shallow pan; pour in hot water to depth of 1 inch. Bake at 325 degrees or till knife inserted comes out clean. Unmold; fill center with hot corned-beef hash.
