How Old Do You Have To Be For Girl Scouts Squaw Dish (Scrambled Eggs and Corn), a Satisfying Meal for Tough Times

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Squaw Dish (Scrambled Eggs and Corn), a Satisfying Meal for Tough Times

I was a child during World War II. Like everyone else on the block, my family had a victory garden. We grew potatoes, carrots and lettuce. Our neighbors grew beans and corn. Food was scarce then, and all the neighbors shared the harvest.

Until I married my husband, I had never heard of Squaw Dish and my mother had never made it. Some may find the name offensive, but this dish still exists and has the same name. My husband told me how to do it and I did it. This simple meal was delicious and satisfying – just right for our tight budget.

What is a Squaw Dish? I was looking on the internet and was surprised to see different recipes. Campers prepare food. Girl Scouts and Boy Scouts can do it. Effie M. Hudson of Muskegon County, Michigan makes it and shares her recipe on the Farm Girl Cookbook Blog.

She found the recipe in an old coffee can that belonged to her great-grandmother. Her great-grandmother apparently kept the recipes in a can. “Some of the recipes are handwritten,” she explains, “and many are ripped from newspapers and magazines.” Effie thinks the recipe originated in the 1920s.

It’s hard to believe that such simple ingredients – bacon, eggs and corn – can taste so good. Many Depression and World War II era recipes made the most of a small amount of food, in this case a few strips of bacon. Fry the bacon in a pan until crispy and then remove it. Scrambled eggs are added to the bacon fat. Once they start to set, a can of creamed corn is added to the mixture. Effie garnishes the eggs and corn with sliced ​​green peppers.

Bob Wakeman posts his recipe on Just a Pinch Recipes. His recipe is basically the same as Effie’s, except Bob adds some chopped onion for flavor. Another recipe calls for sour cream to make the dish even creamier. There is no doubt that this homemade food is affordable and tastes good too.

I updated the recipe to reduce the prep time and fat content. You can serve the dish with toast, corn muffins or hard rolls. Add a tossed green salad and you have a complete meal. Worried about your grocery bills? Maybe it’s time for serving and an updated version of the Squaw Dish.

Ingredients

1 1/2 tablespoons butter

1 envelope pre-cooked bacon (recipe chunks or crumbled)

6-8 large eggs, room temperature

1 can of cream-style corn

Salt and freshly ground pepper to taste

4 green onions, white and green parts, chopped

Method

Melt the butter in a large pan. Add the cooked pieces of bacon and sauté for a minute. Place the eggs and corn in a bowl. Mix well with a fork. Add the egg and corn mixture to the pan and cook until set. Season with salt and pepper. Place on plates and garnish each portion with chopped green onion. Makes 4-5 servings.

Copyright 2012 Harriet Hodgson

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