Ingredients
1 can #2 cream style corn
1 can #2 can whole kernel corn
2 eggs
1/2 cup milk
1/2 cup chopped onion
4 tbsp margarine
1/2 cup chopped green pepper or pimentos -, optional)
1 salt & pepper
1 buttered bread crumbs
Directions
Saute onion and pepper in margarine. Add corn, beaten egg, milk,
pimento, salt and pepper. Pour into casserole, top with buttered
cracker crumbs. Bake at 350 -25 to 30 minutes.
Servings: 6 servings
Corn Casserole (M_C-Tx) Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is possible to follow the history of meal recipes far back into the distant past, in fact as far back as pharonic Egypt, and quite possibly further than that. In practice though, these, ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later, there were some interesting books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich people of that time. By the time we get to the 20th century, cookery books are greatly in demand as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Corn Casserole (M_C Tx) recipe.
