Kitchen Krafts

By Winnifred and Ann Jardine

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    Squaw Corn Skillet

    1 (12-ounce) can luncheon meat

    1 tablespoon melted butter or margarine

    3 eggs, beaten

    1 (17-ounce) can creamstyle corn

    1 tablespoon finely chopped green onion, including green ends

    1/4 teaspoon salt

    1/8 teaspoon pepper

    1. Cut luncheon meat into cubes, then brown in butter in skillet.

    2. Combine remaining ingredients in a bowl, then add to meat.

    3. Cook over medium low heat, stirring occasionally, until eggs are set. Serve immediately.

    Makes 6 servings.

    Zucchini with Tomatoes

    2 tablespoons butter or margarine

    6 small zucchini, sliced

    3 tomatoes, cut up

    2 tablespoons onion, finely chopped

    2 teaspoons sugar

    3/4 teaspoon salt

    1/4 teaspoon pepper

    1 slice bread, torn into small pieces

    1. Melt butter in frying pan, then add zucchini, tomatoes, onion, sugar, salt, and pepper.

    2. Cover pan and cook until zucchini is tender (about 20 minutes). Stir in bread.

    Makes 6 servings.

    Autumn Pears

    1 (29-ounce) can or 1 quart pear halves

    1/4 cup (1/2 stick) butter or margarine

    1/4 cup brown sugar

    1/4 cup corn syrup

    1. Drain pears, saving 1/2 cup syrup.

    2. In medium-size saucepan combine butter, sugar, corn syrup, and 1/2 cup pear syrup. Simmer until smooth and blended.

    3. Place drained pear halves in syrup and heat, spooning syrup over pears occasionally. Serve warm or cold.

    Makes 6 to 8 servings.

    NOTE: Fresh pear halves may be substituted. In place of pear syrup, use water.

    Illustrated by Shauna Mooney