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
It is quite possible to trace the history of recipes far back into antiquity, in truth as far as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these early cook books were just primitive pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount 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 those who drank it feel wonderful. During Roman times 25BC a roman called Apicius wrote some scripts which described recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. Aspicius also describes how the cooks of his times used many spices and herbs, including a few that are still present in modern kitchens like basil, rue and parsley. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as basil and rosemary. These new foods and tastes was responsible for an explosion in cookery books, the majority of which are now in private collections. During the succeeding few centuries, the powerful and wealthy houses tried to lay on the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. However, it was during the 19th century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cook books are increasing in popularity mostly as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Canadian Souffles recipe.
