Garden Skillet Meal

Garden Skillet Meal

Adapted from a recipe in the Casserole Cook Book, page 138.
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.
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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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