Ingredients
1 can (14-1/2 ounces) chicken broth
1 egg
1 package (8 ounces) corn bread stuffing
1 l'/2 pounds ground beef
3/4 cup chopped onion
2 tbsp chili powder
1 can (8 ounces) whole kernel golden corn, , drained
2 medium cloves garlic, minced
2 tsp worcestershire sauce
1 cup shredded cheddar cheese
Directions
Sour Cream Salsa
1. In large bowl, stir together 1 cup of the broth and egg until
blended. Add stuffing; toss to mix well.
2. Grease 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press
remaining stuffing mixture on bottom and side of plate to form crust.
3. To prepare filling: In 10-inch skiilet over medium heat, brown
beef and cook onion with garlic, stirring to separate meat. Spoon off
fat. Add chili powder; cook 5 minutes more.
4. Add remaining broth, corn and Worcestershire. Heat to boiIing.
Reduce heat to low. Simmer 10 minutes. Remove from heat.
5. Stir cheese and reserved stuffing mixture into beef mixture. Spoon
into prepared plate. Bake at 350 degrees for 25 minutes or until hot.
Let stand 5 minutes before serving. Serve with sour cream and salsa.
Makes 8 servings.
Source: 'Stuffing for all Seasons' Campbell Soup Company pamphlet
Found by Fran McGee
Servings: 8 servings
Chiii Corn Pie Recipe brought to you by Recipe Ideas
Categories: Corn; Dessert; Pie
The History of Recipes
We are able to trace the history of meal recipes back into distant history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old recipes were just very simple pictorial recipes for food preparation.
As we move into Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and afters, something we still use today. Aspicius describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few you will know for example bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. These new spices and herbs created an eruption in manuscripts on food, many of which are kept safe in private libraries. By the advent of the 20th century, recipe publications are in great demand, as a result of more people being able to read, more spare time and disposable income. |
We hope you enjoy this Chiii Corn Pie recipe.
