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
Historians have found proof that recipes existed way back into the far past, certainly as far back as early Egypt, and possibly even further. Having said that, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Closer to modern times, we have two interesting books which were published in the 1300s : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that we all know today, but rather accounts of the types of food on the menus of the rich and powerful. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new spices and herbs led to an outbreak in recipe manuscripts, the majority of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe competed with each other to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes of the day. By the arrival of the 1900s, cooking books are in high demand, mostly as a result of more people being able to read, more free time and having more disposable income. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mashed Potato Filling ___ (Bkkp14a) recipe.
