1 tsp Canola oil
1 small Onion, finely chopped
2 Eggs
1 cup Milk
1/2 tsp Salt
4 drop Hot pepper sauce
2 cup Cooked kidney or brown beans
14 oz Can cream-style corn
Directions
This recipe is suitable for a gluten-free diet.
Heat oil over medium heat in a small nonstick skillet. Cook onion,
stirring occasionally about 4 minutes or until translucent.
In 6 cup casserole sprayed with nonstick coating, beat eggs, milk,
salt and hot pepper sauce until smooth. Stir in beans, corn and
cooked onion. Mix well.
Place casserole in larger pan. Pour enough hot water into larger pan
to come 2 inches up sides. Bake at 350 F for 20 minutes. Stir
mixture and bake 20 minutes longer or until tester inserted near
centre comes out clean.
1/6 recipe - 181 calories, 1 1/2 starch, 1 protein choice 3 grams
total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein,
29 grams carbohydrate, 376 mg sodium, 389 mg potassium. Very high
fibre.
Tex-Mex variation: Add 1/3 cup chopped papper or 2 tsp chopped
pickled jalapeno pepper.
Adapted from Full of Beans by V. Currie & Kay Spicer 1993 ISBN
0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont. L0P 1B0
Shared but not tested by Elizabeth Rodier Feb 94.
Servings: 6 servings
Corn And Bean Pudding Recipe brought to you by Recipe Ideas
Categories: Diabetic; Side Dishes; Beans
The History of Recipes
Historians have found proof that recipes existed back into ancient history, in fact as far back as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of many spices and herbs, including some that we all recognise such as basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations created a surge in recipe books, some of which are kept safe in academic collections. During the next few hundred years, the upper-class families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking books are highly popular mostly due to more people being able to read, people having increased free time and having more disposable income. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Corn And Bean Pudding recipe.
