Corn Au Gratin Recipe


Ingredients

2 egg yolks -- well beaten
1 cup corn -- cooked
1 small onion -- chopped
1 small green pepper -- chopped
2 tbsp shortening
1 cup rice -- cooked
1/2 cup cheddar cheese -- grated
1 salt and pepper -- to taste
1 dash paprika
1 strips bacon


Directions

Mix together beaten egg yolks and corn. Saute onion and green pepper
in the shortening and add to egg and corn mixture. Lightly fold in
cooked rice. Place half the mixture in abaking dish, add 1/4 cup of
cheese, salt, and pepper, then remaining corn mixture. Cover with
remaining grated cheese. Dust with paprika and lay strips of bacon
across the top.Bake in a 400^ oven for 20 minutes, or until bacon is
cooked.

Recipe By : The Foxfire Book of Appalachian Cookery


Servings: 6 servings

 

 

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Categories: Casserole; Vegetable


The History of Recipes

Academics have tracked the existence of recipes back into the far past, at least as far as the Egypt of the Pharoahs, and maybe even further. Having said that, these, old recipes were just basic hieroglyphic instructions for meal preparation.

Progressing into The time of the romans 25BC a man called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the Romans used a wide range of spices and herbs, including a few you will know for example basil, mint and parsley.

In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including spices such as basil and rosemary. These new culinary innovations prompted a torrent in manuscripts on food, many of which are now in academic collections.

By the arrival of the twentieth century, cooking publications are in high demand, as a result of more people being able to read, leisure time and being a little richer.

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We hope you enjoy this Corn Au Gratin recipe.

 


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