It always amazes M.E. that something that has been put through a process of soaking in lye water can end up being so eatable as is hominy. Hominy is good just heated up with some salt and pepper and butter on it. John likes the way it chews. It feels good in his mouth, he says. I was so happy finding this recipe that was in the Shelbyville News back in the early nineties. This gives a whole new dimension to lye soaked corn!

SOUTHWEST SKILLET HOMINY
1 lb. hot, medium or mild breakfast sausage, your choice
1 green pepper, finely chopped
1 onion, finely chopped
2 cans (29 oz.) hominy, drained
1 can (4 oz.) diced green chilies

1. Crumble the sausage into a wide skillet and cook over medium heat.

2. Add green pepper and onion and cook, stirring occasionally, until done.

3. Add hominy and cook to heat through.

4. Stir in green chilies.

5. Serve with tortillas and salsa if you desire.