Ingredients
1/4 cup green pepper, chopped
1/3 cup onion, finely chopped
2 tbsp butter
3 eggs, large
2 cup milk
1 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 cup american cheese, shredded
1 lb corn, canned, drained
2 cup corn chex, coarsely broken
Directions
Preheat oven to 325 degrees F. Saute green pepper and onion in butter
until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir
in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.
Pour into buttered 2-quart casserole and top with remaining cereal.
Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes
before serving.
Servings: 6 servings
Baked Corn Chex 'n' Cheese Custard Recipe brought to you by Recipe Ideas
Categories: Cheese; Corn
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into the far past, certainly as far back into history as early Egypt, and potentially, even further back. In practice though, mostly, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered, according to experts are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Closer to modern times, we have a couple of recipe books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new tastes caused an increase in books on cookery, the majority of which still exist in academic collections. During the succeeding few centuries, the upper-class families of Europe competed to serve the most extravagent meals, and consequentially the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. Like it or not, the introduction of TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baked Corn Chex 'n' Cheese Custard recipe.
