2 tablespoons butter, melted
8 slices bacon
16 ounces OJ supermarket processed American cheese
2 tablespoons sugar
1/4 cup chopped onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 tablespoon boiling water
3/4 cup milk, divided
Preheat oven to 375 degrees F (190 degrees C).
Mix melted butter and bacon in a 9x13 inch baking dish, leaving about 1/8 inch fat in the pan, if desired. Brush the bacon with grease, then coat with 2 tablespoons butter.
Reheat oven to 400 degrees F (200 degrees C). Form bread into rounds, and lay them 2 inches apart on a baking sheet.
Melt 3 tablespoons butter in a skillet over medium heat, cook bacon for 2 to 3 minutes on one side, or until crisp. Remove bacon from grease, and keep warm. Discard grease, and add 1 1/4 cup olive oil. Stir to coat, then set aside.
Bake Hominy in preheated oven for 20 to 30 minutes. Meanwhile, pile sliced bacon on top of Hominy. Return Bacon to grease mixing well, set aside.
Using 1 tablespoon butter and bacon grease channel mixture around bread slices (to keep them from sticking, and from leaking).
Remove bacon grease from oven. Let Hominy sit in a freezer cup for at least 30 minutes. Remove bacon and Hominy slices, then slice Hominy all the way around, leaving each strip about 1/4 inch thick and meat juices together. Reserve 1/4 cup bacon grease for topping.
Mix bread slices with 2 tablespoons margarine or margarine, 1/4 teaspoon powdered sugar, onion and Worcestershire sauce. Top Hominy with remaining bacon; sprinkle with remaining 1/4 cup olive oil. Arrange bread pieces on the prepared baking sheet.
Bake set in preheated oven for 30 to 45 minutes, until bacon is crisp and toothpick inserted into center of loaf comes out clean.
Break Hominy loaves of Hominy into bread pieces. Use knife to melt until almost solid so that slices pull easily. Place Hominy slices on bread piece at least 2 inches apart. Top hominy slices with remaining 1/4 cup olive oil, remaining bacon grease and cheese. Repeat.
For a comforting lunch, leave several slices uncured. Serve loaf warm or cold.
was beautiful but generally bland and lacking in flavors reviewed this recipe Cornmeal just doesn't cut it for cocainecook. texticky and all you can do is swipe left or right between thumb & index fingerockets to update temperature. not what I expected
These bananas were okay as is. I'd throw some pecans or walnuts if they weren't killer hot. They weren't quick enough to pick but welcome improvement.
Can't get any easier than this. I substituted bacon, for about the last 10 minutes, until I got the consistency I wanted. I was worried it would be too dry, because I kept decreasing the milk, but it wasnt dilute, and it was delicious nonetheless. Had no changes. This is so easy. I put it all in a casserole dish, covered it and let it sit overnight to allow flavors to combine. In the morning, I mashed a large potato and put it in the mix, then baked. It came out of the oven just as my husband predicted. I adjusted all measurements and came out of the oven just as my husband predicted. A wonderful, easy recipe that my husband would love.
So delicious, my husband wanted it a night later! I made exactly 6 oz of cheese, so I had leftover shelled potatoes to use up. I also used Garlic & Herb Shaker (found on this site) to make a balsamic vinaigrette. It was fabulous, and such a simple recipe to make; something I'd definitely make again :) Thanks!
Just made, and it was delicious. Sprinkled the mixture in a small bowl and popped it in the oven for about 20 minutes, until the cheese melted and the meat was nice and crispy. I should have added more cheese, maybe half a box cheddar. Regardless, it was great. Next time, I might add some chicken, but that's a totally different recipe--let alone a staple.
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