Kentucky Scramble

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                            FOOD FUNNY
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Rosemary Zwick doesn't say whether this is a true food funny
or not, but it sure has a familiar ring:

It costs a lot of money to date. I took a girl out to dinner the
other night. I said "What'll you have?"

She said "Well, I guess I'll have the steak and lobster."

I said "Well, guess again..."

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                            TODAY'S RECIPE
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Bacon and eggs has been a mainstay of the American diet
for hundreds of years, and corn was the mainstay of the native
American diet for thousands of years before that.
The two traditions meet in this delicious dish.

Kentucky Scramble

8 slices lean bacon
1 cup (250 ml) fresh corn kernels (cut from 3 ears of fresh corn) or
1 cup (250 ml) canned or frozen and defrosted corn kernels
1/2 cup (125 ml) finely chopped green bell pepper (capsicum)
1/4 cup (60 ml) finely chopped pimiento
Salt and freshly ground pepper to taste
8 eggs

Fry the bacon in a large skillet over moderate heat, turning
until crisp and brown. Remove bacon to drain on paper towels
and pour off all but 2 Tbs of the bacon fat. Add the corn to the
skillet and stir over moderate heat for 2 to 3 minutes. Add the
green pepper, pimiento, salt and black pepper and cook
uncovered, stirring frequently, for 5 minutes until the vegetables
are soft but not browned. Beat the eggs in a bowl and pour
 them into the skillet. Cook over low heat, stirring with the
back of a fork or with a wooden spatula, until the eggs have
formed soft creamy curds or to your preferred degree of
firmness for scrambled eggs. Mound the eggs on a warm
serving platter and arrange the cooked bacon strips on top.
Serve with buttered toast.
Serves 4.
Received on Thu Sep 30 00:16:21 2010