6 large idaho potatoes (about 3 lb)
2 tbsp butter or margarine
3 tbsp salad oil
1 1/4 cup onion, finely chopped
1 1/4 cup green pepper, finely chopped
1/2 cup milk
1/4 cup butter or margarine
1 1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1 1/2 cup grated cheddar cheese (6 oz)
1 preheat oven to 425øf.
Directions
2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2
tablespoons butter. Prick skin with fork, to let steam escape durning
cooking. 3. Bake 50 to 60 minutes. Potatoes are done when they can be
easily pierced with fork. 4. Slash tops in an X; then gently squeeze;
with fork, remove most of potato to large bowl, keeping skin intact.
Mash potato with fork. 5. In hot oil in medium skillet, saute onion
and green pepper until tender- about 5 minutes. Heat milk. 6. Add
sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup
grated cheese to mashed potato, mixing well with fork. Pile lightly
into potato shells, mounding high. Sprinkle rest of grated cheese
over tops of potatoes, dividing evenly. 7. Return to oven; bake 15
minutes, or until thoroughly hot and cheese is melted. Makes 6
servings Recipe From: McCall's, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
Servings: 1 servings
Baked Potatoes~ Farmer Style Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of ancient tablets in ancient Sumerian 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 having made anyone who tried it feel wonderful and blissful. During the time of the Romans a man called Apicius assembled some documents describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times used many aromatic flavors, including many that are still in use today such as thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, such as basil and coriander. These new herbs and spices prompted a torrent in recipe books, most of which still exist in private libraries. Over the next few hundred years, the powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording popular recipes of the day. When we get to the 20th century, recipe publications were in high demand, as a result of higher levels of literacy, more free time and disposable income. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baked Potatoes~ Farmer Style recipe.
