3 tbsp Reduced-calorie margarine
3 tbsp Flour
1 1/2 cup Skim milk
1/2 tsp Dry mustard
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Worcestershire sauce
1 (20 oz.) can whole kernel corn, drained
1/4 cup Shopped onion
1/4 cup Shopped green pepper
2 cup Cubed lean cooked ham
1 cup Breadcrumbs
1 cup Gratedlow-fat process American cheese
Make white sauce of margarine, flour and milk (see below)
Stir in mustard, salt, pepper, and Worcestershire sauce
Add corn, onion, green pepper and ham
Pour mixture into nonstick casserole
Top with breadcrumbs and cheese
Bake at 375 for 25 minutes or until bubbly.
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White Sauce
Yield: 1 cup
Each serving: 2 Tbsp
Free Food (1 serving per day)
1 tbsp Reduced-calorie margarine
1 tbsp All purpose flour
1 cup Skim milk
1/2 tsp Salt
Directions
Yield: 8 servings 3/4 C ea. Each serving may be exchanged for: 1
Bread, 2 Medium-fat Meat, 1 Vegetable
Melt margarine in saucepan
Blend in flour slowly
Remove from heat
Add milk, stirring constantly
Return to low heat and stir slowly but steadily until sauce boils
Add salt
Remove from heat
Courtesy of Shareware RECIPE CLIPPER 1.1
Servings: 8 servings
Ham And Corn Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meats; Casseroles
The History of Recipes
It is quite possible to trace the history of recipes way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. However, these, early cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During Roman times 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, main course and dessert, a very modern way of dining. Aspicius recounts how the Roman chefs were skilled in the use of many different herbs, including some that we all recognise such as thyme, mint and parsley. Closer to modern times, there were two interesting recipe books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that we all know today, but rather accounts of the types of meals on the tables of the nobility of the time. In the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cooking, including rosemary and coriander. The introduction of these new foods and spices was responsible for an increase in recipe publications, the majority of which still exist in private cookery archives. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Ham And Corn Casserole recipe.
