Ingredients
1 tbsp butter
3 tbsp parmesan cheese, grated
6 eggs, separated
8 oz cream cheese (soft)
1 cup grated cheddar cheese
1/2 cup sour cream
3 tbsp chopped pimento
1 tbsp chopped chives
3/4 tsp dry mustard
3/4 lb canadian bacon, diced
Directions
Butter bottom and sides of individual souffle dishes and sprinkle with
Parmesan cheese. Beat egg yolks until thick and lemon colored, about
5 minutes. Beat in cream cheese, cheddar cheese, sour cream,
pimento, chives and mustard. Using clean, dry beaters, beat egg
whites until stiff. Gently, fold into yolk mixture; fold in Canadian
bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30
minutes. Souffle is done when a knife inserted in center comes out
clean.
Servings: 6 servings
Canadian Souffles Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg
The History of Recipes
Experts have traced the existance of recipes far back into the far past, at least as far as ancient Egypt, and potentially, even further back. However, generally, these old recipes were just simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the ancient cooks used a good variety of spices and herbs, including some familiar names such as thyme, mint and parsley. Continuing our culinary historical journey, we have some recipe books dating from the 14th Century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that we all know today, but instead accounts of the types of food eaten by the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and spices caused an explosion in cookery books, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich families of Europe competed with each other to offer the best banquets, and consequentially cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications are in great demand, due to better eduction, people having more free time and having more money. |
We hope you enjoy this Canadian Souffles recipe.
