1/2 cup celery, chopped
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard
1 dash pepper
1 3/4 cup milk
1 tsp chicken bouillon granules
4 oz mushrooms, chopped, drained
16 oz asparagus, frozen cut
3 egg, hard-cooked, sliced
1/2 cup ritz crackers, crushed (12)
Directions
In saucepan cook celery in butter; blend in flour, salt, mustard and
pepper. Add milk and bouillon granules. Cook and stir till thickened
and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus
according to package directions; drain thoroughly.
Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10"x6"x2"
baking dish arrange remaining asparagus and egg slices. Pour sauce
over all. Bake, covered, at 375F for 15 minutes. Arrange reserved
asparagus and sliced egg atop casserole; sprinkle with crushed
crackers. Bake, uncovered, 10 minutes longer.
Servings: 6 servings
Asparagus-Egg Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
Experts have proved the existance of recipes way back into the far past, in truth as far back into history as the early Egyptians, and maybe further still. In practice though, in the main part, these early cookbooks were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in Sumerian which recount 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 drinkers feel `blissful`. During the time of the Roman Empire a roman called Apicius assembled a collection of documents which described recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new tastes led to a surge in recipe publications, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the upper-class families of Europe tried to serve up the most exotic banquets, and consequentially the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking books are increasing in popularity mostly due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Asparagus Egg Casserole recipe.
