Ok, this may be a good way to fix your corn for the upcoming holiday feast. This recipe was in published main catergory of the 1968 Kansas City Kansan Silver Spoon Cookbook, but it can be a side dish.....corn.
Squaw Corn
Mrs. Fred Felber
6 slices bacon
3 eggs, slightly beaten
2 cups ( 1 pound) cream corn
1/4 teaspoon salt
dash pepper
Cut bacon into small pieces. Fry until done. Drain off grease. Combine bacon, eggs, corn, salt and pepper and cook over low heat, stirring occassionally until eggs are cooked.
* I added a small onion, chopped...( I love onions)
Thursday, November 1, 2012
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