Ingredients
1 can campbell's golden corn soup (10 3/4, oz)
1 1/2 cup pepperidge farm corn bread stuffing
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 tsp paprika
4 boneless pork chops, 3/4 thick
1 tbsp packed brown sugar
1 tsp spicy brown mustard
Directions
Prep Time: 10 minutes. Cook Time: 30 minutes
1. Combine soup, stuffing, celery, onion and paprika. In a 9" greased
pie plate, spoon stuffing. Arrange chops on stuffing, pressing
lightly into stuffing.
2. Combine sugar and mustard. Spread mixture evenly over chops.
3. Bake at 400'F. 30 minutes or until chops are no longer pink.
Garnish with celery leaves if desired. Serves 4
Servings: 4 servings
Pork & Corn Stuffing Bake Recipe brought to you by Recipe Ideas
Categories: Corn; Meat; Pork
The History of Recipes
It is quite feasible to trace the history of recipes way back into distant history, certainly as far as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old records were just simple pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in manuscripts on food, the majority of which are kept safe in academic collections. During the following few centuries, the upper-class families of Wesstern Europe competed to lay on the most exotic banquets, and as a consequence, cooks and their recipes became highly prized. Even so, it was during the 1800s that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing popular recipes of the day. By the advent of the 1900s, cookery publications were highly popular due to more people being able to read, more spare time and disposable income. |
We hope you enjoy this Pork & Corn Stuffing Bake recipe.
