Ingredients
1 jane harris drkd50a
4 eggs, beaten
1/2 lb cheddar cheese, grated
12 oz jars marinated artichokes, cut up
1 salt & pepper to taste
1 dash of tabasco
3 green onions, chopped fine
6 soda crackers, crushed
1 clove garlic, crushed
Directions
Saute' onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8x8" pan. Bake at 325 for 30 min.
Can be baked, frozen and re- heated. This recipe was a great success
at a party Christmas Eve. Hope you like it. Let me know. Happy New
Year to you!
Servings: 12 servings
Artichoke Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Vegetable
The History of Recipes
We can read the history of written recipes way back into history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. However, generally, these ancient recipes were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to food historians are some ancient tablets in Sumerian which show 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 drinkers feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals were divided into appetizers, main course and dessert, something we still use today. Aspicius also recounts how the ancient cooks made use of a good variety of spices, including a few that will be familiar to modern cooks for example basil, rue and dill. Later on, there were a couple of interesting books dating from the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is familiar to us all today, but rather recipes for the types of meals served to the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, basil and rosemary. These new foods and spices created an increase in recipe publications, many of which are now in private collections. Over the succeeding few centuries, the rich families of the West strove to serve the best banquets, and consequentially chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes of the day. When we get to the 20th century, cooking publications were greatly in demand due to better eduction, leisure time and disposable income. The TV revolution brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Artichoke Appetizer recipe.
