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
It is quite feasible to follow the history of recipes far back into distant history, in fact as far into history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some 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 drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans used many aromatic flavours, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Moving on, we find some books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of meals on the menus of the nobility of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new herbs and spices led to an explosion in books on cooking, many of which are now in private libraries. During the next few hundred years, the powerful and wealthy strove to serve up the most extravagent 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 fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe books are highly popular as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Art's Mock Crabmeat Casserole recipe.
