2 cup chopped chestnuts
1 lb fresh mushrooms
1 tsp vegetable bouillion powder
1 can mushroom soup
2 1/2 cup half and half
1 stick of butter
4 tbsp flour
1/2 tsp salt
1/2 tsp white pepper
12 oz very sharp cheese
Directions
Make a white sauce of the butter, flour and cream. Add salt, pepper
and granulated bouillion dissolved in just a little hot water. Add
the mushroom soup.
Saute the mushrooms in a little butter and add with the chestnuts.
Place in a buttered casserole and top with cheese.
Place in a 350 F. oven and heat for 20-30 minutes, until cheese is
melted and dish is bubbly. Serve hot.
(This is a huge casserole. Great for company or to take to a covered
dish meal. For a single family, prepare two casserole dishes and
freeze one after fixing. Be sure to thaw completely before reheating.)
From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Servings: 1 casserole
Chestnut-Mushroom Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mushroom; Nut; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, in truth as far into history as pharonic Egypt, and maybe even further. However, sadly, these old cook books were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Moving on, there were two interesting recipe books published in the 1300s : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is served today, but rather recipes for the types of meals on the menus of the rich. During the following few centuries, the rich and powerful families of Europe tried to serve up the most extravagent banquests, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chestnut Mushroom Casserole recipe.
