Not long after the first issue of Ag Illustrated hit the "stands", one of our CoAg staff members–Mary Lou Smith–had a great idea...why not include some recipes in the publication? Beginning with this issue, we will regularly feature a recipe from someone in the College or Experiment Station. Since she came up with the idea, and since Mary Lou is well known for her cooking prowess, we are featuring one of her facorites as our first-ever recipe. According to Mary Lou, this is an unusual recipe that has become a favorite with her family. Try this one out on your own family or friends, and be on the lookout for more recipes in future issues!
Recipe
Mary Lou is a Lee County native who started with the CoAg Department of Fisheries and Allied Aquacultures (FAA) as a temporary office clerk in 1977. She is currently an administrative assistant and she helps ensure the department runs smoothly. Her hobbies include genealogy, working in the yard and water monitoring on Chewacla Creek. And she feels lucky to have called FAA home for all this time. "Having been in one department for so many years has given me the opportunity to meet a host of wonderful students, staff and faculty" she says.
Hominy with Chiles and Cheese
2 (15 oz.) cans yellow hominy, rinsed and drained
1 (4 oz.) can chopped chiles
1/2 cup sour cream
1/2 cup Monterey Jack cheese
1/4 cup milk
Salt and pepper to taste
Mix all ingredients and place into a greased casserole dish. Dot with butter. Bake at 350 degrees for 30 minutes. Makes 4-6 servings.