2 package frozen chopped spinach
4 tbsp butter
2 tbsp flour
2 tbsp chopped onion
1/2 cup evap. milk
1/2 cup veg. liquor
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
1 salt to taste
6 oz roll jalapena cheese
1 tsp worchestershire sauce
1 red pepper to taste
Directions
Cook spinach according to directions on package.
Drain and reserve liquour. Melt butter. Add
flour-stir to blended and smooth, but not brown. Add
onion to cook until soft but not brown. Add liq.
slowly stirring constantly. Cook until smooth and
thick. Add seasoning and cheese, cut into small
pieces. Stir until melted. Combine with cooked
spinach. May put in casserole with buttered bread
crumbs.
Servings: 6 servings
Kaye's Spinach Madeline Recipe brought to you by Recipe Ideas
Categories: Spinach; Vegetable
The History of Recipes
It is possible to track the history of meal recipes back into distant history, at least as far as ancient Egypt, and potentially, even further back. Having said that, generally, these early recipes were just basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to historians are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later, there are two interesting books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that we all know today, but rather accounts of the types of food on the tables of the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the East, including spices like basil and coriander. The introduction of these new foods and spices led to an explosion in recipe manuscripts, the majority of which still exist in private cookery archives. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 19th century that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe publications are in high demand, mostly due to increased literacy, people having increased leisure time and having more money. The arrival of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Kaye's Spinach Madeline recipe.
