Baked Corn Chex 'n' Cheese Custard Recipe


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

Transcribed cooking instructions as a concept can be tracked far back into history, certainly as far into history as the Egyptians, and potentially, even further back. Interesting though that is, these, old recipes were just simple pictorial recipes for preparing meals.

Continuing our culinary historical journey, we find a couple of interesting recipe books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is served today, but instead descriptions of the types of meals prepared for the upper classes of the period.

When we get to the 20th century, cook books were in high demand, due to higher levels of literacy, people having increased leisure time and having more disposable income.

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We hope you enjoy this Baked Corn Chex 'n' Cheese Custard recipe.

 


Baked Corn Chex 'n' Cheese Custard Recipe, one of many tasty recipes brought to you by Recipes Ideas




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