Great Foods

This is not an advertisement. Simply foods that I think other people would enjoy.

Manning's Hominy

Made by Mrs. Manning, Inc of Baltimore, MD. It's the only canned hominy that I've ever found that doesn't have excess water. The consistency is more like potato salad -- with some kernals mushed and some left whole.

The can size has changed from the classic "No. 2 1/2" to 20 oz. weight. Here are details from the new label design (changed circa 2000). Here is information straight from the label:

Packed by Lake Packing Co., Inc.
755 Lake Landing Dr.
Lottsburg, VA 22511

Phone: 1-800-324-3759
e-mail: <printed on can>

"Do you have a favorite recipe using Manning's Hominy? If so, send it to the address on the label. Entries are eligible to receive a free case of Manning's Hominy if your recipe is used to promote the product."

History of Manning's Hominy

In 1904, Manning's Hominy was first canned in the Baltimore, Maryland kitchen of Margaret Manning and was sold door to door. Mrs. Manning's Hominy grew in popularity and was mass produced for the first time in 1917. Three generations of the Manning family took pride in the production of this unique product. Lake Packing Co. is committed to the high level of quality that the Manning family always maintained.

The Hominy Making Process

Manning's Hominy is made from cracked white corn using a unique process. Unlike whole kernel hominy that is lye peeled and whitened with sodium bisulfite, Manning's Hominy is steam peeled and depends on no additives for whitening. Because of this process, each can is FAT FREE, CHOLESTEROL FREE, and ALL NATURAL, resulting in a fully packed container of deliciously tender hominy grains.

My favorite recipe: Coarsley break up the lump of hominy in a 2 qt. pot with a plastic spatula or wooden spoon. Add 1/2 c. milk, 1/4 tsp black pepper, and (optionaly) 1/4 c. cheddar cheese, coarsley cut. Cook on a low to low-medium heat stiring occasionaly for 10 to 15 minutes. Makes about 3 servings.

Corned Beef Hash

Recipe: Wash and peal 5 pounds of potatoes then throw them in a pot of boiling water to cook for however long it takes to make them easy to peirce with a fork. Meanwhile, chop up 2-3 medium onions. Place in a microwavable bowl with up to 1/2 stick of margarine (such as Country Crock) or olive oil, enough to soak the onions. Mix potatoes, onions, 1 can corned beef (such as Libby's), and salt & pepper to taste. Spoon into pie plates or casserole dishes and flatten out the top. Top with uncooked bacon and place in oven to bake at 375° to 400° for about 40 minutes (or until the top is golden in spots and slightly dry looking).