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
Written cooking instructions as a concept can be observed way back into the far past, in fact as far back into recorded history as ancient Egypt, and maybe further still. However, in the main part, these old cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian 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 drinkers feel `blissful`. As we move into Roman times 25BC a roman called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the Roman cooks made use of a good variety of herbs, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. During the next few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. The revolution that is television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Asparagus Egg Casserole recipe.
