1/2 lb fresh spinach, trimmed, washed and, torn (about 4 c
1 cup sliced fresh mushrooms
1/3 cup chopped green onions
1 tbsp lemon juice
1 tbsp butter or margarine
1 cup shredded monterey jack cheese
2 oz feta cheese, crumbled
2 tbsp grated parmesan cheese
3 fresh idaho potatoes, baked
Directions
In 2-quart microwave-safe casserole combine spinach, mushrooms, green
onions, lemon juice and butter. Cover loosely with plastic wrap; cook
on High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut
potatoes in half lengthwise; fluff with fork. Arrange on
microwave-safe platter. Top with spinach-cheese topping. Cook on High
30 to 45 seconds or until heated through. Makes 3 or 6 servings. From
the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Cheesy Greek-Topped Taters Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
We are able to follow the history of meal recipes far back into the far past, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these early recipes were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to academics are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy Romans. He tells us how the roman meals were divided into starters, entrees and afters, a style of dining still practiced today. Aspicius also describes how the Roman cooks made use of a wide range of aromatic flavors, including a few you will know for example bay, fennel and parsley. Later on, we find two interesting books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is popular today, but instead accounts of the types of food on the menus of the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices like basil and rosemary. These new culinary innovations was responsible for an outbreak in manuscripts on cooking, many of which are kept safe in private libraries. For the next few years, the families of Europe competed with each other to serve the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the advent of the twentieth century, cookbooks were in high demand, mostly due to increased literacy, people having increased leisure time and having more disposable income. The introduction of the TV gave us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cheesy Greek Topped Taters recipe.
