1/2 cup butter
1/2 cup celery, chopped
2 tbsp onion, - chopped
4 cup bread, cubes
1 pinch saffron, (optional)
1/2 cup boiling water
3 each egg, beaten
2 cup milk
1 1/2 tsp salt
2 cup potatoes, -mashed
Directions
The recipe is from a cookbook I have on Amish and Mennonite cooking.
It calls for a pinch of saffron but because of the astronomic cost of
this spice I have always omitted it when making this recipe. Hope
it's similar to what you're looking for! 1. Melt butter. Add celery
and onion. Cook until tender. Pour over bread cubes and mix well.
2.Combine saffron(if using) and boiling water. Add to bread and mix
well. Add remaining ingredients to bread, mixing well after each
addition. Finished product should be very moist. Add more milk if
necessary. 3. Turn into 2 well greased casserole dishes. Bake at 350
for 45 minutes. Note: I use one 9x13 pan instead of two smaller
casseroles. FROM: GARY SHASTEEN (BKKP14A)
Servings: 10 servings
Mashed Potato Filling *** (Bkkp14a) Recipe brought to you by Recipe Ideas
Categories: Amish; Potato; Vegetable
The History of Recipes
We can follow the history of `recipes` back into antiquity, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to food historians are a few ancient tablets in Sumerian 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 those who drank it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the Roman cooks were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Later on, there are two interesting cookery books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals served to the nobility of those days. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy land, including parsley and basil. These new foods and tastes led to an outbreak in books on cookery, many of which are kept safe in private cookery archives. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Mashed Potato Filling ___ (Bkkp14a) recipe.
