Squash-And-Mushroom Hominy

• 3 small yellow squash (about 10 oz.)
• 4 thick-cut bacon slices, diced
• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 (29-oz.) can hominy, drained
• 4 cups chopped fresh mushrooms
• 1 cup chicken broth
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1/2 cup chopped fresh parsley
• Salt to taste

1. Slice squash lengthwise, and cut into 1/4-inch slices.
2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
3. Saute onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and saute 5 minutes or until most of liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minutes or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 5 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.
4. Note: If preferred, omit bacon and add 2 Tbsp. olive oil in place of drippings.

yellow squash, bacon, onion, olive oil, hominy, fresh mushrooms, chicken broth, freshly ground pepper, lemon rind, lemon juice, parsley, salt

Taken from www.myrecipes.com/recipe/squash-and-mushroom-hominy (may not work)