Green Chile and Corn Souffle

Ingredients

• 1/2 can of DEL MONTE Canned Green Chile
• 1 cup of white sauce
• 1 cup of canned corn
• 1 teaspoon of salt
• 1 tablespoon of corn syrup
• 2 slightly beaten eggs

Method

1. 1

   Mix green chile with white sauce, corn, salt, corn syrup, and eggs.

2. 2

   Bake in a slow oven until firm.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 123. The excerpt below is the record exactly as published.

1/2 can of DEL MONTE Canned Green Chile with 1 small onion and add to French dressing. Slice tomatoes on lettuce and pour over the chile mixture. If ripe tomatoes are not available, this is delicious if sliced cooked potatoes are used. CHILE CON CARNE AND BEANS DEL MONTE— Soak V2 pound of pink beans over night* In the morning add 1% teaspoons of salt and % teaspoon of soda and boil until beans are tender. Cut a small slice of fat salt pork in pieces and fry until fat is tried out, add ^ pound of well seasoned Hamburg steak or chopped left over meat, sprinkle with 1 tablespoon of flour and brown. Add 1/2 cup of chopped DEL MONTE Canned Green Chile, 1 can of DEL MONTE Canned Tomato Sauce, 1 clove of garlic, or 1 chopped onion, and 1 cup of water. Bake in a moderate oven for 1 hour, adding more water if necessary. CHILE RAGOUT — Dissolve 3 bouillon cubes in 2 cups of boiling water and add IVz teaspoons of salt and %' cup of Victory flour moistened with % cup of cold water. Boil and add 1 can of chopped DEL MONTE Canned Green Chile, 1 cup each of diced cooked carrots, potatoes, and turnips, and 1 small chopped onion. Cook until vegetables are thoroughly heated and serve. DEVILED KIDNEYS— Soak 3 pairs of kidneys in cold water 10 minutes, drain, remove cores and skin and cut in pieces. Melt 2 tablespoons of fat in fry- ing pan, add V2 can of chopped DEL MONTE Canned Green Chile, 1 small chopped onion, the kidneys, ^2 cup of boiling water, and the juice of 1 lemon. Cover and cook slowly 30 minutes. Remove from fire, add 1 beaten e^^, stir until thor- oughly mixed, and serve at once. BAKED GREEN CHILE AND TOMATO— Drain the liquid from a can of DEL MONTE Canned Tomatoes. Put tomatoes in a greased baking dish, sprinkle with seasoning and l^ can of chopped DEL MONTE Canned Green Chile. Over this put a layer of crumbs to which 1 tablespoon of butter substitute has been added. Bake 30 minutes, increasing heat the last 15 minutes to brown the crumbs. GREEN CHILE AND CORN SOUFFLE— Mix V2 can of DEL MONTE Canned Gfeen Chile with 1 cup of white sauce, 1 cup of canned com, 1 teaspoon of salt, 1 tablespoon of corn sirup and 2 slightly beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.