Asparagus Spamelt+ Recipe

Ingredients

2 tbsp butter or margarine
1/4 cup flour
2 cup milk
3/4 cup shredded sharp cheddar cheese, divi, ded
1/4 tsp salt
1/4 tsp white pepper
8 slice spam (12 oz. can)
24 asparagus spears, fresh or frozen,, 5 to 6 long
1/4 cup mild salsa
1/2 cup buttered bread crumbs


Directions

Heat oven to 375 degrees. In saucepan, melt butter, stir in flour and
cook until thick. Gradually stir in milk and cook until bubbly and
thickened. Stir in 1/2 cup Cheddar cheese, salt and pepper. Remove
from heat. Spread the 2 3/4x3 1/2 inch slices of Spam in bottom of 9
x 13 inch baking pan. Put Spam in oven for 5 minutes to soften for
easier rolling. Cook asparagus spears for 4 minutes. Cool slightly
and place 3 spears on each Spam slice. Roll up. Fasten with
toothpick, if needed. Place in the pan. Cover with cheese sauce.
Sprinkle with remaining 1/2 cup cheese. Sprinkle with crumbs. Bake
uncovered for 20 minutes.


Servings: 6 servings

 

 

Asparagus Spamelt+ Recipe brought to you by Recipe Ideas


Categories: Vegetable


The History of Recipes

Transcribed cooking instructions as an idea can be tracked back into the far past, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.

Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone 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`.

As we move into The time of the roman empire around 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into appetizers, main meal and desserts, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of many different spices, including some familiar names like basil, fennel and parsley.

In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in books on cookery, many of which are kept safe in private cookery archives.

Over the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes that were common in the better off homes of the day.

When we get to the 1900s, cooking publications are in high demand, mostly due to better eduction, more leisure time and a general increase in wealth.

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We hope you enjoy this Asparagus Spamelt+ recipe.

 


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