KENTUCKY SCRAMBLE Serves 4
		INGREDIENTS 6      slices lean bacon 1      tablespoon butter 1      cup fresh corn kernels, cut from 3 medium-sized ears of corn, or substitute 1 cup canned or defrosted frozen corn kernels, thoroughly drained 1/2      cup finely chopped green pepper 1/4      cup finely chopped pimiento 1 1/2      teaspoons salt 1/8      teaspoon freshly ground black pepper 6      eggs INSTRUCTIONS In a heavy 10 to 12 inch skillet, fry the bacon over moderate heat. Turn the slices with tongs until they are crisp and brown, then transfer them to paper towels to drain. Pour off all but 3 tablespoons of the fat remaining in the skillet and in its place add the butter. Drop in the corn and stir over moderate heat for 1 or 2 minutes until the kernels glisten. Then add the green pepper, pimiento, salt and black pepper and cook uncovered, stirring frequently, for 5 minutes, or until the vegetables are soft but not brown. Break the eggs into a bowl, beat them lightly with a table fork, and pour them into the skillet. Stirring with the flat of the fork or a rubber spatula, cook over low heat until the eggs begin to form soft, creamy curds. Mound the eggs on a heated platter, arrange the bacon slices on top and serve at once.