1 large head of cabbage corded and
1 quartered
1 cup chicken broth
1 cup crushed cheese crackers
1 baked or regular type
1 cup cream chicken soup
1 campbells
1 cup sharp cheddar cheese grated
1 fine
1/4 cup milk
1/2 stick margarine
Directions
Directions Preheat oven 325 F. Cook cabbage in chicken broth on low
until tender, drain thoroughly. Save broth for vegetable soup or
future use. In a medium bowl, combine creamed chicken soup, cheese
and milk pour over cabbage, and toss to combine. Place in greased 9 x
11 in. casserole. Sprinkle crushed cheese crackers over mixture. Melt
butter and pour over crushed cheese crackers and place over top of
casserole. Bake 325 for 25 to 35 minutes.
Servings: 6 servings
Cabbage Supreme Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into distant history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few tablets in the Sumerian language describing 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`. During Roman times around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs used a wide range of herbs and spices, including many that are still in use today such as bay, fennel and dill. As our culinary historical trip moves on a few more years there were some recipe books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that is served today, but instead recipes for the types of meals cooked for the nobility of that period. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including basil and coriander. These new spices and herbs caused a surge in books on cooking, the majority of which are kept safe in private collections. Over the following few hundred years, the upper-class families of Wesstern Europe competed to offer the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording popular recipes of the day. By the arrival of the 20th century, cookery publications were in great demand, as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Cabbage Supreme recipe.
