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
Experts have proved the existence of recipes far back into ancient history, certainly as far into history as the early Egyptians, and quite possibly further than that. In practice though, sadly, these early records were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks used many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and dill. Over the following few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the 20th century, cookery books are in high demand, due to better eduction, more leisure time and having more money. |
We hope you enjoy this Baked Pork Chops & Corn recipe.
