Garden Skillet Meal
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- 3 tablespoons butter
- 1½ cups fresh cut corn
- 2-3 onions, cut into thick slices
- 2 green bell peppers, cut into strips
- 2-3 tomatoes, quartered
- dash dried basil, as desired
- salt and pepper, as desired
Instructions
- Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
- Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
- Stir in the bell pepper, cover and cook 3 minutes.
- Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
- Serve and enjoy.
Notes
High cost per serving based on the luncheon meat.
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