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
It is quite possible to track the history of transcribed cooking instructions way back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe even further. Having said that, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. Later, there were two books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is served today, but rather descriptions of the types of food on the menues of the rich people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as parsley and basil. These new foods and spices led to an explosion in recipe publications, some of which still exist in private collections. By the time we get to the 1900s, cookery publications were starting to become popular due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Cheesy Greek Topped Taters recipe.
