Lasagna2 From Loren Martin Recipe

Ingredients

1 tsp beau monde
1 tsp whole oregano
2 8-oz pkgs lasagna noodles
6 cup ricotta cheese
4 eggs, beaten
1 cup grated parmesan cheese
4 tbsp chopped fresh parsley
8 cup (32 oz) shredded
1 mozzarella cheese


Directions

All instructions are included under LASAGNA1. Typed for you by: Loren
Martin, Cyberealm BBS Watertown NY 315-786-1120


Servings: 8 servings

 

 

Lasagna2 From Loren Martin Recipe brought to you by Recipe Ideas


Categories: Italian; Lasagna; Pasta


The History of Recipes

We are able to follow the history of meal recipes way back into antiquity, at least as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.

Interestingly, the oldest recipe discovered so far, according to academics are a few 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 anyone who tried it feel blissful.

Later on, in Roman times 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient cooks used many spices and herbs, including a few you will know such as basil, rue and dill.

Closer to modern times, we find two interesting books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals on the tables of the rich and wealthy people of that period.

In the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices led to an eruption in books on cookery, some of which still exist in private collections.

By the arrival of the 1900s, cook books are in high demand, mostly due to higher levels of literacy, leisure time and having more disposable income.

Like it or not, the introduction of television gave us cooking programs and the recipe books that accompanied them.

Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this site.

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We hope you enjoy this Lasagna2 From Loren Martin recipe.

 


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