lmarshal1

Torakris: I'm assuming that you reconstitute/hydrate/soak the dry stuff till it puffs back up and then use it like the canned variety. It's not just grits, is it? lkm Andiesenji: Wow! All those ethnic markets! The only problem is that I have to do so much research just to know half what I'm looking at when I go into one! Great fun, though! My sister lives in Florida and could always see the different lauchings. Bet where you live is beautiful too! lkm

I have really enjoyed the discussion here about favorite Chinese cookbooks. After reading most of the posts, I have several of the cookbooks marked for possible bids on eBay, especially since several of the most often mentioned ones are now out of print. An interesting thread. Thanks. lkm

Andiesenji: I'll look for the Mexican seasoned hominy. We have a fairly large Hispanic population in our area. I see more and more Mexican grocery stores and Mexican items in the other stores. I've used both the yellow and the white hominy. Lancaster, PA? We were there two years ago for a convention and will be there again with the same group next June. Love the state. Hate the turnpike! Thanks for the reply. lkm Maybelline: Thanks for the recipe. Is there a way to print individual posts here or to mail them to myself. It's easy to do on a couple of my knitting forums, but I can't seem to figure it out here. I always get an error message. I like the name: Mexican lasagna. lkm CtznCane: I like the sound of the Hominy/Tomatoes au gratin. I wasn't expecting so many good replies to my query. Thanks. lkm

Maybelline: With or without liquid? How finely processed? I do love tamale pie! I can imagine the processed hominy with oil and spices for a crusty topping and a base to soak up the spicy, tomatoey drippings. Sounds good! lkm

spoonbread: Sounds very good. Andoulli sausage? I'll have to see if I can find some. Do you suppose it's available in the Indiana hinterlands?! lkm

Memesuze: Somehow hominy just seems Mexican to me in the first place. Guess it's the corn. I have made a casserole of hominy, seeded chopped tomatoes, green bell peppers, onions, celery, etc., with cumin and crushed red peppers, that was pretty tasty. lkm

Andiesenji: That sounds wonderful. Right down my alley. Thanks. I love roasted veggies! lkm

Jinmyo: I had not thought of hominy as a base for a meat dish. I'm pretty much of a novice and a "peasant" (even at my advanced age!) so that some of your menu suggestions are a bit out of my league, but I may rise to the challenge one of these days! RSincere: I like the sound of the soup suggestion. My husband adores Italian sausage. Do you remember any of the other ingredients? (Re: not needing a recipe! See above comment about my peasant/novice status!) Thanks for the suggestions. lkm

I've always liked hominy and think it ought to be used in more recipes. Any ideas beyond heating it with butter, salt and pepper in a heavy pan; or Mexican pozole? Thanks. lkm

Thanks for the reminder of "shelf" life and the site for peppercorns. I'll check it out. I think variety is the key to any sort of diet. Now that I am retired (yippee!), I'm really enjoying spending time cooking. No longer the mad rush to throw something together! It's fun to have the time to come up with variety! My husband and I love Italian, Mexican, and Chinese...so those ought to give me a good jumping off spot! I admire your vegetarian choice. If I thought about it long (allowed myself to think long), I'd have to give up meat. This is coming from the wife of a former cattle farmer! We find ourselves eating less and less red meat at least. Thanks for your responses. lkm

Jayne, Thanks for the site for Chinese sauces. Since my previous post I've purchased a few of the items listed in one of the posts above. I especially like the flavors added when using peanut oil and sesame oil. Many of the other items I already had on hand. There is a new Asian market in the nearest town of any size, and the prices there are very reasonable...even cheap compared to the usual grocery stores. I picked up a couple of the prepared bottled sauces there and five pounds of jasmine rice (half the price I usually pay!). Anyway, I'm raring to go! I would think that Chinese cookery would be great for a vegetarian. A little off the topic of Chinese cookery...but what is your best way of getting enough protein into your diet? Mostly a combination of grains, beans, legumes? Do you eat eggs and drink milk? I do think that aiming toward eating more fruits, vegetables, and grains is the way to go! Hard for us long-time meat eaters...but we do eat less and less of it as time goes by. Thanks again for the Chinese sauce-making site! LKM

Thanks. If it had been a snake it would have bitten me! lkm I read the PM as Post Message instead of Personal Message. It pays to "read the manual," huh!

I've replied to all responses here, but my replies are not showing up on screen. Am I doing something wrong? Thanks lkm Edit: This one showed up immediately. We "old things" take a little longer learning, I guess!

Thank you. I will check out the sites you listed. I was given a steamer/rice cooker a few weeks ago and have used it constantly for plain vegetables and for rice. It's time to branch out a bit. lkm

I'd like a source for basic sauces used in Chinese cooking. I am retired at last, and it's time to learn how to cook! I'm looking for a light sauce that can be used with broccoli and chicken and a darker sauce (red sauce? but not sweet and sour) to be used with vegetable patties and beef stir fries. Thanks. lkm

I'm a first-time poster here...not sure if I'm doing this correctly. I'm interested in sources of recipes for cooking with an electric steamer. Thanks. lkm