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
Written cooking instructions as a concept can be tracked far back into the distant past, certainly as far as the Egyptians, and possibly even further. In practice though, mostly, these ancient cook books were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy Romans. He describes how the meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius describes how the chefs of Roman times used many different herbs, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, we find a couple of cookery books from the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals enjoyed by the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new tastes led to a surge in publications on food, some of which are now in private collections. Over the succeeding few centuries, the upper classes competed to lay on the best banquets, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 20th century, cookbooks were highly popular due to increased literacy, more spare time and a general increase in wealth. The TV revolution gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Artichoke Appetizer recipe.
