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 track the history of written cooking instructions way back into history, at least as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, these, early cook books were just basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also informs us how the cooks of his times used many spices and herbs, including many that are still in use today for example bay, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and tastes led to an increase in books on cooking, many of which are kept safe in private collections. By the advent of the 20th century, recipe publications were increasing in popularity as a result of more people being able to read, leisure time and having more disposable income. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Ham And Corn Casserole recipe.
