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Bacon and Hominy Scramble
1/4 pound bacon
20 ounces hominy, yellow
1/2 teaspoon salt
1 dash pepper
Cook the bacon in a Dutch oven until crisp. Remove bacon and drain all but 2 tablespoons of bacon grease. Drain the can of hominy and add to the bacon drippings. Fry over medium heat until hominy is lightly brown. Beat together the eggs, salt and pepper. Add to hominy and cook, stirring frequently, until eggs are done. Crumble bacon over the top and serve. Shredded cheese may be melted over the top.
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