Ingredients
1 can shoe-peg corn
1 can green beans french cut
1 can cream of celery
1/2 cup sour cream
1/2 cup chopped onion
1/2 cup grated cheese
1 stick of butter
1 roll of ritz crackers
1/2 cup slivered almonds
Directions
Mix forst two ingredients. Add to next 4 ingredients.
Melt butter to crushed Ritz crackers for topping. Top with slivered
almonds. Grease casserole dish and bake
350 degrees for 45 min.
Servings: 4 servings
Bev's Green Bean Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Green Bean; Main Dish; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes back into the far past, certainly as far into history as ancient Egypt, and possibly even further than that. In practice though, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of ancient 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 people feel blissful. As we move into Roman times around 25BC a man called Apicius assembled a few documents describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he recounts how the chefs of Roman times used many herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in manuscripts on food, the majority of which still exist in private libraries. During the following few centuries, the powerful families of the West competed with each other to offer the best banquets, and as a result the best chefs and their recipes increased in prestige. Even so, it was during the 19th century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes of the day. By the advent of the 1900s, recipe books are in great demand, due to increased literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Bev's Green Bean Casserole recipe.
