2 eggs
2/3 cup milk
16 saltine crackers
1 lb can cream style corn
4 slices velveta cheese,cubed
1 tbsp sugar
1 small onion, diced
3 tbsp butter, melted
1 salt & pepper
Directions
Mix together everything except the crackers. Pun into
a baking dish. Crumble the crackers over the top.
Bake at 350 degrees for 1 hour.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
Servings: 6 servings
Kohl's Corn Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Corn; Main Dish
The History of Recipes
It is actually possible to track the history of recipes way back into history, certainly as far into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient cook books were just basic hieroglyphic instructions for food preparation.
Moving on, there were a couple of interesting recipe books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new tastes created an outbreak in books on cooking, most of which are now in private cookery archives. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Kohl's Corn Casserole recipe.
