Ingredients
10 3/4 oz can condensed crm of celery
1/2 cup chopped water chestnuts
2 tsp grated parmesan cheese
20 oz pkg frz chopped spinach *
1/2 cup shredded carrot
1/4 cup plain lo-fat yogurt
1/8 tsp pepper
4 eggs
Directions
* thawed, and well drained
In a med mixing bowl stir together soup, carrot, water chestnuts,
yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to
make an indentation in the center of the spinach mixture. (or, spread
the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in
the mixture.) Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites
are set and yolks are beginning to set. Sprinkle with additional
pepper, if desired.
******************************************************* *** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat,
287 mg cholesterol, 798 mg sodium, 853 mg potassium.
Servings: 4 servings
Baked Eggs Florentine Recipe brought to you by Recipe Ideas
Categories: Egg
The History of Recipes
It is possible to read the history of `recipes` far back into distant history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. However, sadly, these ancient cookbooks were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe 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 drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks used a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new foods and spices was responsible for an explosion in recipe publications, most of which still exist in private cookery archives. For the decades that followed, the powerful and rich strove to lay on the most extravagent meals, and because of this the best chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Baked Eggs Florentine recipe.
