Busters Recipes

Corn, Mother Squash and Hominy Casserole

by David Joachim

This substantial casserole makes luscious use of two staples of the Native
American diet: squash, and corn that has undergone a special process to
increase the availability of its nutritional value, turning it into hominy.

Add onion, sour cream, cheese, and jalapeño peppers and you get a piquant
dish reminiscent of the American Southwest, and a nourishing reminder of
the
traditional Corn Mother goddess who gives herself so that her children may
be fed.

Serves 8

2 pounds zucchini or summer squash, sliced
1 lg onion, chopped
4 T butter
1/2 c water
2 16-oz cans hominy, drained (try to find hominy made by a traditional
method, if possible)
2 jalapeño peppers, seeded and chopped (wear plastic gloves when handling)
1 1/2 c sour cream
1 t salt, or to taste
2 c grated sharp cheese
crushed taco chips for topping

1. Combine squash, onion, butter, and water in a skillet and cook slowly
until tender, 10 minutes or so.
2. Add hominy, peppers, sour cream, salt and 1 cup cheese. Pour into
greased
3-quart casserole, top with remaining cheese, and sprinkle with crushed
taco
chips.
3. Bake at 325°F for one hour