Barbecue Buffet Stew Recipe

• 1/3 c. salad oil
• 2 med. onions, sliced
• 1 sm. clove garlic, chopped
• 1 doz. franks, sliced 1/2 inch
• 1 1/2 c. pitted ripe olives
• 2 c. liquid removed kidney beans
• Buttered French bread slices
• 3 c. liquid removed canned whole kernel hominy
• 1 tbsp. chili pwdr
• 2 teaspoon salt
• 1 3/4 c. tomato juice
• 1 1/2 c. grated processed American cheese

1. Early in day - in warm salad oil in skillet, saute/fry onions and garlic till golden brown.
2. Add in franks; saute/fry 5 min.
3. Meanwhile, cut 3/4 c. ripe olives into large pcs, leaving remaining olives whole; add in to franks, along with beans, hominy, chili, salt, tomato juice.
4. Heat till boiling.
5. Blend in cheese.
6. Turn into 12 x 8 x 2 inch baking dish.
7. Chill.
8. About 50 min before dinner: start heating oven to 400 degrees.
9. Cover casserole mix with bread.
10. Bake 40 min.
11. Makes 8 to 10 servings.
12. If you make this stew just before dinner, bake 20 min.

salad oil, onions, clove garlic, franks, olives, liquid removed kidney beans, bread, kernel hominy, chili pwdr, salt, tomato juice, american cheese

Taken from cookeatshare.com/recipes/barbecue-buffet-stew-54781 (may not work)