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| 1/2 Tasse | Bacon drippings 35 oz corn, can, drained 1 lg onion, chopped 2 md |
| | Garlic cloves, minced 1 lg green pepper, chopped 2 md tomatoes, peeled, |
| | Chopped 1 ts salt 1/2 ts black pepper 1 tb sugar 1/2 ts cayenne pepper |
| 1 Tasse | Chicken broth, canned 1 c milk 2 eggs Heat bacon drippings in a |
| | Heavy 12-inch skillet over medium heat. Add corn, onion, garlic, and bell |
| | Pepper; cook until onion is thoroughly wilted and transparent, about 10 |
| | Mins. Stir often to prevent sticking. Add tomatoes, salt, black pepper, |
| | Sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely |
| | Simmer, stirring often, until liquid has almost evaporated, about 30mins. |
| | The mixture will be thick and mushy. Stir in milk; cook until reduced by |
| | 1/2. Increase heat slightly. In a small bowl, beat eggs until frothy; |
| | Stirring constantly, add to pan in a slow steady stream. Cook just to |
| | Thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings |
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