Corn and Egg Scramble Kentucky Style

Is there anything better than receiving a box of cookbooks from your best friend! That's what happened yesterday. Sweet Joyce not only sent fabulous cookbooks but, heavenly salami, and to die for baklava. If that doesn't make me feel better nothing will. I love all cookbooks, but old ones seem to be my favorite. I have not looked at even half of them yet but found three that I will never part with.

Joyce will laugh when she reads this because she mentioned the fact she couldn't remember where is got the book. I know! It was purchased at Caliban Book Shop - Rare and Scholarly Books in Pittsburgh, Pa. on April 2, 1998. Pretty creep right! She left the sales slip in the book. haha

The recipe I'm sharing today if from <em>The Gold Cook Book - Luis P. De Gouy</em>, copyright 1947. The presentation is exactly like it appears in the book. I am using fresh corn and my own roasted red peppers. This would be perfect for breakfast, lunch or supper. For some reason I can see this for Derby breakfast with a big slice of country ham and big fluffy biscuits. I'm starving!

Your old cookbooks do not give you number of servings as a rule, but I'm saying three or four servings.

Corn and Egg Scramble Kentucky Style

Take 1 cup of drained canned whole grain corn, or fresh boiled corn cut from the cob, and brown in heavy skillet in 4 tablespoons of bacon drippings,, with 1 small green pepper, chopped, 1 tablespoon of chopped parsley, and 2 tablespoons of chopped canned pimiento; stirring to keep it from sticking. When done, and just before serving, add 5 or 6 whole eggs, salt and pepper to taste and scramble all until eggs are set.

And that was dinner last night with garden fresh tomatoes.

 

Comments