1/4 lb saltine crackers
1 can asparagus, cut
4 1/2 oz pimientos
1 can mushroom soup
1 cup cheddar cheese, grated
3 each hard-boiled eggs, optional
Directions
In 2-qt. casserole layer ingredients as follows:
1/2 crackers, crumbled
1/2 asparagus
1/2 pimientos (in strips)
1/2 mushroom soup mixed with pimiento juice
1/2 grated cheese Repeat the layers using other half of
ingredients. Top with cheese or crumbled potato chips. Heat in
moderate oven (375 deg.) until bubbly and topping has browned.
Servings: 10 servings
Asparagus Casserole ---Whnp81a Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
We are able to read the history of written recipes back into ancient history, certainly as far as pharonic Egypt, and possibly even further than that. However, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to academics are some stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and afters, a style of dining still practiced today. Aspicius also describes how the Roman cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like bay, rue and dill. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on food, many of which are now in academic collections. For the centuries that followed, the powerful and wealthy houses strove to serve the most exotic meals, and because of this chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Asparagus Casserole Whnp81a recipe.
