Broccoli-Mushroom Scallop Recipe

Ingredients

1 1/2 lb fresh broccoli, washed, split and c, ut into 2-inch
10 oz pk frozen broccoli spears
2 tbsp butter or margarine
1 cup sliced fresh mushrooms or
4 oz can sliced mushrooms, drained
1 tsp grated onion
2 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
1 cup grated sharp cheddar cheese
1 paprika


Directions

1. Heat fresh broccoli in a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole, covered, in Microwave Oven 8 to 9 minutes.
(Note: If frozen broccoli spears are used, defrost and place in a
shallow, 9-inch, heat-resistant, non-metallic baking dish.) 2. In a
small, heat-resistant, non-metallic bowl, combine butter, mushrooms
and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir
occasionally. 3. Blend flour and seasonings into butter-mushroom
mixture. Heat, uncovered, in Microwave Oven 3 minutes, stirring after
1 1/2 minutes. 4. Gradually add milk, stirring until mixture is
smooth. Heat, uncovered, in Microwave Oven 3 minutes. Stir every
minute. 5. Pour hot mushroom sauce over cooked broccoli. Sprinkle
with 1 cup cheese and paprika. Heat, uncovered, 4 to 5 minutes or
until cheese is melted.


Servings: 3 servings

 

 

Broccoli-Mushroom Scallop Recipe brought to you by Recipe Ideas


Categories: Mushroom; Vegetable


The History of Recipes

It is quite feasible to trace the history of recipes way back into antiquity, at least as far back as the early Egyptians, and maybe further still. Having said that, these, old cookbooks were just primitive hieroglyphic instructions for meal preparation.

The truth of the matter is, the oldest recipe in existence, according to academics are a few tablets in ancient Sumerian which describe the making 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 wonderful.

As we move into Roman times around 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius recounts how the cooks of his times were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, fennel and asafoetida.

Moving on, there were two recipe books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals served to the nobility of the time.

Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including parsley and basil. These new culinary innovations caused a surge in books on cooking, the majority of which are kept safe in private libraries.

By the advent of the 1900s, cookery books were in great demand, due to more people being able to read, people having more leisure time and having more disposable income.

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We hope you enjoy this Broccoli Mushroom Scallop recipe.

 


Broccoli-Mushroom Scallop Recipe, one of many tasty recipes brought to you by Recipes Ideas




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