Ingredients
1 free flow recipe
Directions
Here's an old time idea that's probably "Mid-Western" enough for ya.
This is something I picked up from my ex-Mennonite Grandmother in
Hutchinson, Kasas. Take four nice thick pork chops and brown 'em on
each side. Dice up four or so slices of stale bread++or bread dried
out in the oven. Mix that into a can or so of creamed corn. How many
cans you need will vary with the brand of corn. Add about half a
chopped up yellow onion and a couple of beaten eggs. Mix the mess
well and add salt an pepper to taste. Put the browned chops in a
greased baking dish, pour the corn mixture over the chops and pop 'em
in a 325F oven for about an hour. The corn topping should come out
browned and fairly dry and the chops should be nice and succulent
with a hint of sweetness from the corn. This is one dish that garlic
will absolutely ruin! I've tried all sorts of ways to fancy up this
dish but have never been successful in improving the original simple
recipe. And there's not ONE squid tentacle in the whole mess! Posted
by Stephen Ceideburg; March 3 1991.
Servings: 1 servings
Baked Pork Chops & Corn Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can follow the history of `recipes` far back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these early cookbooks were just basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, there were two interesting books published in the 14th Century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food served to the wealthy. For the centuries that followed, the upper classes competed with each other to serve the most extravagent banquests, and consequentially cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookery books are in high demand, as a result of better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Baked Pork Chops & Corn recipe.
