Kitchen Corner

Tim’s Hominy Casserole

Hominy Casserole

2     29 oz. cans Hominy (white or yellow), drained

1 1/4     cups sour cream

1 cup shredded cheddar cheese

1 small can diced green chilies

*Mix all together

*Bake at 350 for 35 minutes, covered

*Uncover and bake another 10 minutes

Jeff’s Pork Chop Marinade


Jeff’s Pork Chop Marinade


4 cups of Orange Juice

2 cups of Pineapple Juice

½ cup Soy Sauce

½ cup Brown Sugar

Pinch of red chili flakes


Mix all ingredients together. Marinade the pork chops in mixed marinade 8 to 12 hours.

Chicken Sopia

A recipe from the Flying E kitchen to your kitchen!

Chicken Sopia


4 – 5 cups cooked chicken

2 small cans chopped green chilies, drained

1 lb American or Jack cheese, shredded

1 chopped onion

2 cans cream of chicken soup

1 pint sour cream

1 cup celery

1 cup sliced ripe olives

salt & pepper, to taste

Flour tortillas


Cook chicken with celery (optional), onion, salt & pepper. Add soup, sour cream, chilies, and olives. Using 2 medium casserole dishes, quarter tortillas and cover the bottom of the dishes. Cover with a layer of chicken followed by a layer of cheese. Repeat layers. Bake 45 minutes to 1 hour at 350 degrees.

May be prepared and frozen uncooked. If done, allow to thaw for 2 hours, bake as directed above.