2 tbsp margarine
2 each lg leeks, white part chopped
1 each red bell pepper, diced
3 each matzos, broken
1 cup hot water
4 each potatoes, baked, peel, slice
6 oz evaporated skim milk
1 each salt and pepper
1 cup grated mozzarella
1 each minced chives for top
Directions
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute,
cover until wilted. Add red pepper saute 5 min.Combine matzos with
water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess
water.Combine leek mixture and matzos with remaining ingredients,
except cheese and chives. Stir until fully mixed. Pour into an oiled
shallow 2 qt. casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and
cut.
Servings: 8 servings
Leek & Potato Gratin Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, in fact as far into history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these early cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also recounts how the early Romans used a wide range of aromatic flavours, including some familiar names like bay, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, some of which still exist in private libraries. During the succeeding few centuries, the upper-class families of Europe strove to serve up the most extravagent meals, and because of this the best chefs and their recipes were much in demand. However, it was during the nineteenth century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Leek & Potato Gratin recipe.
