Ingredients
1 can #2 whole kernal corn
2 tbsp flour
1/2 lb thinly sliced cheddar cheese
2 eggs, slightly beaten
1 pkg. green chile
2 tbsp oleo
1 cup milk
1/2 tsp salt
1 cup bread crumbs
1 buttered cracker crumbs
Directions
Melt oleo, add flour, add milk and cook unti thick. Drain corn and
add to eggs, and bread crumbs. Add to oleo, flour and milk mix. In a
deep casserole, put half of the corn mixture, layer 1/3 cheese and
peppers, make 2 more layers. Sprinkle cracker crumbs on top. Bake 45
min at 350 F. This dish may be frozen ahead of time.
Servings: 8 servings
Chile Cheese Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Main Dish; Mexican
The History of Recipes
It is quite possible to track the history of recipes way back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old records were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of his times made use of a good variety of aromatic flavors, including many that are still in use today such as thyme, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like parsley and basil. The introduction of these new culinary ideas created an explosion in publications on food, some of which are now in private libraries. Over the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording popular recipes of the day. When we get to the twentieth century, cooking publications are in high demand, due to more people being able to read, people having increased free time and having more disposable income. The TV revolution brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chile Cheese Casserole recipe.
