6 oz mushrooms
4 cup broccoli flowerets
1/2 cup thinly sliced carrots
1 lb ziti
2 cup light cream
4 oz sharp cheddar cheese
3 oz parmesan cheese
1 cup walnuts
1 butter or margarine
1/2 tsp salt
1/4 tsp pepper
Directions
Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1
tablespoon of butter or margarine in a large skillet over moderate
heat. Stir-fry mushrooms caps and stems 1 minute until coated.
Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet.
Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3
minutes until vegetables are crisp and tender; drain. Melt 4
tablespoons butter or margarine; stir in 3 tablespoons flour. Cook 2
minutes, stirring once or twice. Continue stirring and slowly add
light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup
sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir 2-3 minutes until sauce thickens and bubbles. Gently mix ziti
which has been cooked and drained, mushrooms, carrots, broccoli and 1
cup walnuts in large bowl. Add cheese sauce and toss gently. Place
into a 2-quart baking dish. Cover tightly with foil and refrigerate.
Bake at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE
LATER.
Servings: 1 servings
291284 -- Ziti Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Italian; Main Dish
The History of Recipes
We are able to read the history of `recipes` far back into history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. However, these, ancient cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians are a few clay tablets in the Sumerian language describing the baking 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 exhilarated. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including many that are still in use today like thyme, rue and parsley. As we move on, we find two interesting cookery books which date from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that we all know today, but instead accounts of the types of food enjoyed by the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices created an increase in books on cooking, the majority of which are kept safe in private cookery archives. During the next few centuries, the powerful and rich houses tried to lay on the most exotic banquets, and as a result chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, cook books are increasing in popularity mostly due to increased literacy, increased leisure time and having more money to spend. The revolution that is television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this 291284 Ziti Casserole recipe.
