1 cup mayonnaise
1 cup sour creame
2 tbsp parsley
1 tbsp onion, diced
1 green pepper, diced
1 tsp curry powder
6 hard-boiled eggs, chopped
1 lb mock crabmeat
1 paprika
Directions
Combine all ingredients, except paprika. Turn into greased 1 1/2-quart
casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes.
Serve over hot, cooked rice. Source: Art Reed, Siver Spgs. MD
Servings: 6 servings
Art's Mock Crabmeat Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Crab; Fish; Main Dish; Meat
The History of Recipes
We can trace the history of `recipes` back into ancient history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to experts in ancient history are a few tablets in Sumerian 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 those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Later on, we have a couple of interesting books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that appears on menues today, but instead accounts of the types of meals cooked for the upper classes. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new herbs and spices was responsible for an increase in publications on food, some of which are kept safe in private cookery archives. For the next few years, the rich families of the West competed with each other to serve up the most exotic meals, and consequentially the best chefs and their recipe collections increased in prestige. Even so, it was during the nineteenth century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking publications were in high demand, mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Art's Mock Crabmeat Casserole recipe.
