1 package frozen brocoli
2 cup grated chedder sharp cheese
1 med. onion
1 box jiffy cornbread mix
Directions
Bake in glass pan for 25-30 minutes at 400 degree.
Servings: 4 servings
Amy's Cornbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of written recipes far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to academics are some 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. As we move on, we have some books which were published in the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as parsley and basil. The introduction of these new foods and spices led to a surge in books on cooking, many of which are now in academic collections. By the advent of the 20th century, cooking publications are greatly in demand as a result of better eduction, leisure time and being a little richer. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Amy's Cornbread recipe.
