Ingredients
1/4 cup butter or margarine
1/4 cup flour
1 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1 cup milk
4 eggs, separated
2 oz canned diced green chiles
1 cup ground fresh corn kernels
Directions
Melt butter and blend in flour, salt, pepper and paprika. Add milk
and cook and stir until thickened. Beat egg yolks lightly, add small
amount of hot sauce, blend and return mixture to hot sauce. Cook,
stirring, a few minutes. Drain chiles and add to sauce. Stir in corn.
Beat egg whites until stiff but still moist. Fold 1/3 of egg whites
into corn mixture, mixing well. Fold in remaining egg whites lightly.
Turn into ungreased 1-quart souffle dish or straight-sided casserole.
Place in pan of hot water and bake at 350F about 50 minutes.
Makes 4 to 6 servings
(C) 1992 The Los Angeles Times
Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40
Servings: 6 servings
Chile-Corn Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Mexican
The History of Recipes
Recipes as an idea can be found way back into the far past, certainly as far as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts are some clay tablets in Sumerian which show the making 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 `wonderful`. Moving our culinary historical trip onwards, we have a couple of cookery books which appeared in the 1300s : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new foods and spices led to a surge in manuscripts on cooking, many of which are now in academic collections. Over the succeeding few centuries, the upper-class families of Europe competed to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. The arrival of TV brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chile Corn Souffle recipe.
