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

Early in day - in hot salad oil in skillet, saute onions and garlic until golden. Add franks; saute 5 minutes. Meanwhile, cut 3/4 cup ripe olives into large pieces, leaving remaining olives whole; add to franks, along with beans, hominy, chili, salt, tomato juice. Heat until boiling. Blend in cheese. Turn into 12 x 8 x 2 inch baking dish. Refrigerate.

About 50 minutes before dinner: start heating oven to 400 degrees. Cover casserole mixture with bread. Bake 40 minutes. Makes 8 to 10 servings. If you make this stew just before dinner, bake 20 minutes.