Thursday, May 24, 2018

Hominy Grits with Creamed Chipped Beef (1931)

  • 1 cupful of hominy grits
  • 4 cupfuls of salted boiling water
  • 1/4 lb of chipped beef
  • 2 tbspns of flour
  • 2 tbspns of shortening
  • 1 pint of slightly diluted evaporated milk
  • 1-1/2 tspns of salt
To the salted, boiling water in the upper part of a double boiler, add the hominy grits, slowly, to avoid lumps, and cook for 1-1/2 to 2 hours. 

Fifteen minutes before serving, cut the chipped beef into small pieces and put into a skillet with the melted fat. Stir for a minute or 2 until the beef is slightly "frazzled." Sprinkle with the flour, stir, and add the milk. Cook until smooth and thick, stirring carefully.  Season with pepper, but no more salt will be required. 

Turn out the hominy on a hot platter, make a deep depression in the center, and fill this with the creamed chipped beef. "This is practically a meal in itself, needing only the addition of a tart salad and rolls."

(Origin - "The Kitchen Cabinet Book" by Lane Publishing, Ltd., Genevieve Callahan, Home Economics Director of Sunset Magazine, 1931.)

More "Lost" Sunset Recipes
Escalloped Artichokes (1931)
Sole with Grapes in White Wine (1961)

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