Squaw Corn - cooking recipe

Ingredients

1 (12 oz.) can luncheon meat
3 Tbsp. fat
3 slightly beaten eggs
1 (1 lb.) can golden cream-style corn
1/4 tsp. salt
dash of pepper

Preparation

Cut luncheon meat in julienne strips and brown in the fat. Combine all other ingredients and add to meat.
Cook over low heat, stirring occasionally, until the eggs are just set.
Serve at once.
Serves 6.