Case Study 1 A 6-Year-Old Caucasian Female Presented 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 in the neighborhood, my family had a victory garden. We grew potatoes, carrots and lettuce. Our next door neighbors grew beans and maize. Food was then scarce and all the neighbors shared their crops.

Before I married my husband, I had never heard of Squaw Dish, and my mother 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. This simple dish was tasty and satisfying – just right for our limited budget.

What is Squaw Dish? I looked on the internet and was surprised to see a variety of recipes. The campers prepare the dish. Girl Scouts and Boy Scouts succeed. 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. Apparently her great-grandmother stored recipes in the box. “Some of the recipes are handwritten,” she explains, “and many are taken from newspapers and magazines.” Effie thinks the recipe originated in the 1920s.

It’s hard to believe that such simple ingredients – bacon, eggs and cream of corn – could taste so good. Many Depression-era and World War II recipes made the most of a little food, in this case, a few strips of bacon. Bacon is cooked in a skillet until crisp, then removed. Scrambled eggs are added to bacon fat. As soon as they start to set, a can of creamed corn is added to the mixture. Effie tops her eggs and corn with chopped green pepper.

Bob Wakeman posts his recipe on the Just a Pinch Recipes website. Her recipe is basically the same as Effie’s, only Bob adds diced onions for flavor. Another recipe calls for sour cream to make the dish even creamier. Undoubtedly, this family dish is economical and good too.

I updated the recipe to reduce prep time and fat content. You can serve the dish with toast, corn muffins or hard rolls. Add a green salad and you have a complete meal. Worried about your grocery bills? It may be time to serve and update the version of Squaw Dish.

Ingredients

1 1/2 tablespoons butter

1 envelope of pre-cooked bacon (recipe in pieces or crumbled)

6-8 large eggs, room temperature

1 can of creamed corn

Salt and freshly cracked pepper to taste

4 green onions, white and green parts, chopped

Method

Melt the butter in a large skillet. Add the cooked bacon bits and sauté for a minute. Put the eggs and corn in a bowl. Beat well with a fork to mix. Add the egg and corn mixture to the skillet and cook until set. Season with salt and pepper. Ladle into plates and garnish each serving with chopped green onions. Makes 4-5 servings.

Copyright 2012 by Harriet Hodgson

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