12 slices white bread, cubed
1 1/2 cup shredded cheddar cheese(6oz)
9 oz pkg.frozen asparagus cuts,
1 thawed and well drained
6 oz cooked crab meat, flaked
2 1/2 cup skim milk
2 cup eggbeaters
3 tbsp chopped fresh parsley
1 tsp paprika
1/2 tsp ground white pepper
Directions
Preheat oven to 325 degrees F.
Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place
half of the bread cubes in greased baking dish; top with cheese,
asparagus, crab meat and remaining bread cubes.
In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and
pepper; blending well.
Pour egg mixture evenly over bread; let stand 10-15 minutes.
At this point the recipe can be refrigerated covered with plastic
wrap for several hours or overnight.
When ready to bake, uncover and bake for 55-65 minutes or until a
knife inserted in center comes out clean.
Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0
grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129
milligrams chol; 435 milligrams sodium
Servings: 12 servings
Asparagus & Crab Strata Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Vegetable
The History of Recipes
We can track the history of meal recipes back into ancient history, in truth as far as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Much later, in Roman times a man called Apicius assembled a number of scripts describing recipes cooked by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs used a wide range of herbs, including a few that are still present in modern kitchens for example basil, mint and dill. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes of their peers. When we get to the twentieth century, recipe publications were in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Asparagus & Crab Strata recipe.
