Remember Monday’s sweet post about elevators, bathrooms, and the reconsecration of the church my parents, sibs, and I attended in the 1960s and beyond? Well, between my weekend away and editing page proofs for my latest writing project, the man of steel hasn’t been eating high on the hog lately.
Therefore, today’s recipe comes from my cousin Gary, the former Hudson, Iowa volunteer fire fighter and their department’s cook. I haven’t made it before, but am pretty sure it would receive the coveted Hiram Seal of Approval from the hungry and somewhat-neglected-of-late man of steel. But since hominy is on the list of foods banned from my table, my poor husband may have to arrange a fishing trip with Gary to discover how good it is.
Once you read through the ingredient list, you will realize two things. First, a 12 inch cast iron skillet with high sides is necessary to contain all the ingredients. Second, this meal can easily satisfy several hungry firefighter or teenagers without even trying!
Gary’s Skillet Supper
Cover the bottom of a 12 inch cast iron skillet with olive oil. Fill the skillet half full of sliced red potatoes. Chop one large onion (Vidalia or red) and add to skillet. Mix potatoes and onions. Salt and pepper to taste. Cover and cook over medium heat. When the onions are tender, add:
1 pound Little Smokies
1 can (14–16 oz) whole kernel corn, drained
1 can (14–16 oz) sliced carrots, drained
1 can (14–16 oz) yellow hominy, drained
1 small can lima beans, drained
1 small can sliced mushrooms
Mix all ingredients together. Cook over medium heat until potatoes are tender.
