Hominy with scrambled eggs were a must in my childhood days. Now it is Hominy & Pork (ribs of any kind) cooked in a liquid seasoned w/Gebhardt's chili powder (none else gives it the right flavor), onion, a dash of oregano leaves and my kids like to add a squeeze of lemon (which I can't acquire a taste for though) and this is like a soup. My grandchildren haven't really acquired this taste yet but my kids loved it. Antoinette waughtel@oz.net Bill and Sue McNaught wrote: > Lawsy, I love that meal gravy. When Granny or Mother fried pork chops in > that indespensable iron skillet they would make meal gravy in the same > skillet. We also serve it with fried green tomatoes. > > Has anyone else heard of Black Sop? When Granny fried sausage she poured a > little water in the skillet, stirred and served in a bowl. This was > spooned over an open buscuit, or the buscuit was dredged (sopped) in it. > > How about Soak? That was buscuit soaked in coffee. My 89 yr. old mother > has me feed her that for breakfast. She has also made me learn to cook > Mush and Egg Custard. In her infirmity she has gone back to the comfort > foods of her childhood. Caring for her has also taught me that hominy and > parsnips are good! > > Sue McN. > > ==== SW_VA Mailing List ==== > #7 "Roll Calls" or such by other names are to be called > by the SYSOP ONLY. NO WARNINGS!! Each member is free to post their > SURNAMES anytime they please. -- Researching: Alkire, Breckenridge, Burton, Cann, Claypool(e), Denton, Daugherty, Dunbar, Evans, Gorrell, Hagan, Jimenez, Keel, Keith, Kern/es, Ladner, Lawler, Leffler, Littell, Merrifield, Norris, Pettyjohn, Ponsler, Robertson, Robinson, Rogers, Sinex, Sinnickson, Stiddem/Stidham, Tossawa/Tussey, Vantreese, Wachtel/Waughtel, Walker, White, Wilcox, Winfield