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
We can follow the history of meal recipes way back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay 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 people feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Later, there are some interesting books published in the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is served today, but rather accounts of the types of meals enjoyed by the rich and powerful of those days. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and basil. These new foods and spices prompted a surge in books on cookery, the majority of which still exist in private cookery archives. By the time we get to the 20th century, recipe books are greatly in demand as a result of more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Bev's Green Bean Casserole recipe.
