2 cup macaroni
6 tbsp butter or margarine
1/4 cup all-purpose flour
3 cup milk
2 cup processed american cheese
2 cup tuna in water -- drained
2 cup tart apples -- core/dice
2 tbsp butter or margarine --
1 melted
1/2 cup bread crumbs -- soft
Directions
Cook macaroni according to package directions; drain. In saucepan,
melt 6 tb butter or margarine over low heat. Blend in flour and 3/4
ts salt. Add milk all at once. Cook quickly, stirring constantly,
until mixture thickens and bubbles. Add cheese; stir until cheese is
melted. Stir in tuna, diced apples and drained macaroni; turn into
12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle
on top of casserole. Bake in 350~ oven for 30 minutes, or until
apples are tender.
Recipe By :
Servings: 8 servings
Apple Tuna Pasta Casserole Recipe brought to you by Recipe Ideas
Categories: Apple; Casserole; Fish; Fruit; Italian
The History of Recipes
Written cooking instructions as a concept can be observed way back into the distant past, in fact as far back as the ancient Egyptians, and possibly even further than that. In practice though, generally, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian 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 drinkers feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example thyme, rue and parsley. As we move on, there were two interesting recipe books dating from the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is served today, but instead recipes for the types of meals enjoyed by the wealthy. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. These new foods and spices caused an eruption in publications on food, the majority of which are kept safe in private libraries. During the following few hundred years, the upper-class families of the West tried to serve up the most exotic banquets, and as a result chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. By the advent of the 20th century, cookery publications were increasing in popularity due to increased literacy, more spare time and a general increase in wealth. The revolution that is television brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Tuna Pasta Casserole recipe.
