Prep Time
25 Mins
Cook Time
36 Mins
Yield
Makes 6 servings

Prep: 25 min., Cook: 36 min.

How to Make It

Step 1

Slice squash lengthwise, and cut into 1/4-inch slices.

Step 2

Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Step 3

Sauté onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and sauté 5 minutes or until most of liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minutes or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 5 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.

Step 4

Note: If preferred, omit bacon and add 2 Tbsp. olive oil in place of drippings.

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

Ratings & Reviews

phillodoe's Review

phillodoe
August 24, 2009
At first, I thought I misread the recipe. Then, I thought this might be a joke. Regardless, this is probably the only SL recipe I have ever tried that was inedible. Thankfully we tested the flavors before wasting perfectly good parsley. This dish has no redeeming qualities. It should receive no stars but then it wouldn't make the charts.