Ingredients
6 bacon strips
1/2 cup chopped onion
2 tbsp all-purpose flour
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
3 1/2 cup fresh or frozen whole kernal corn
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Directions
In a large skillet, cook bacon until crisp. Drain, reserving 2
tablespoons of drippings. Crumble bacon; set aside. Saute onion in
drippings until tender. Add flour, garlic, salt and pepper. Cook and
stir until bubbly; cook and stir 1 minute more. Remove from the heat
and stir in sour cream until smooth. Add corn, parsley and half of
the bacon; mix well. Pour into a 1-qt. baking dish. Sprinkle with
remaining bacon. Bake, uncovered, at 350 for 20-25 minutes or until
heated through. Sprinkle with chives.
Servings: 6 servings
Corn & Bacon Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Meat; Pork
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, in truth as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a few documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient Romans were skilled in the use of a wide range of herbs, including a few you will know like basil, rue and parsley. Moving on, there are two interesting recipe books dating from the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is popular today, but instead recipes for the types of food on the menus of the rich and wealthy people of that period. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new herbs and spices created an eruption in recipe manuscripts, many of which are kept safe in private libraries. By the advent of the 1900s, recipe books are starting to become popular due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Corn & Bacon Casserole recipe.
