7 oz noodles
18 oz brussel sprouts, fresh or
1 frozen
8 oz corned beef, canned
2 small onions
1 tsp oil
5/8 cup milk
1 cornstarch
1 paprika sweet
1 velveta chunk
1 pepper black
1 1/2 cup water
Directions
1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel
sprouts and saute in a little salted water for 5 min. 3.Cut the
corned beef into big chunks. 4. Peel onion and cut into thin stripes.
5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the
corned beef in it and take it out. 6.For the sauce mix the milk with
the water and bring to a boil; add cornstarch and season to
taste;stirring well. Put noodles, corned beef-mix and brussel sprouts
in a greased souffle pan. Pour the sauce over all and cut the cheese
into little chunks
Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY
315-786-1120
Servings: 4 servings
Brussel Sprout Souffle With Corned Beef Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Meat; Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes back into distant history, in fact as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of his times were skilled in the use of many different herbs and spices, including some familiar names for example thyme, fennel and asafoetida. Moving on, we have some interesting books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of food eaten by the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in publications on food, some of which still exist in academic collections. During the following few centuries, the wealthy families of Europe strove to offer the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. However, it was during the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes of the day. By the advent of the 1900s, recipe books were greatly in demand due to higher levels of literacy, people having increased spare time and disposable income. The revolution that is television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Brussel Sprout Souffle With Corned Beef recipe.
