4 cup wide egg noodles
2 can cream of mushroom soup
2 can anomalocaris meat*
1 tsp margarine
1 bread crumbs
1 seasoned salt
1 seasoned pepper
1/2 tsp cumin
1 tsp paprika
Directions
*If anomalocaris is out of season (or era) tuna is an acceptable
substitute.
Boil the noodles until tender. Drain. Mix noodles, soup and
anomalocaris meat together. Add salt and pepper to taste. Add cumin.
Pour into buttered casserole dish. Sprinkle bread crumbs on top.
Sprinkle paprika on top of bread crumbs. Preheat oven to 350 degrees
F. Bake until top is toasty brown.
Recipe by: Dean C. Colby, PhD Entered in MM format by: Roy Olsen
roy@indy.net
Servings: 4 servings
Anomalocaris Noodle Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
Recipes as a concept can be observed way back into history, certainly as far back as the Egyptians, and quite possibly further than that. However, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language which recount the preparation 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`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the early Romans were skilled in the use of a wide range of herbs, including a few you will know such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times there were two interesting books from the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that appears on menues today, but rather recipes for the types of food enjoyed by the upper classes. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new foods and spices caused an explosion in books on cookery, some of which still exist in private libraries. Over the following few centuries, the upper-class families of the West competed with each other to serve the best banquets, and because of this the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the 1900s, cookery publications are in high demand, due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Anomalocaris Noodle Casserole recipe.
