Ingredients
1 1/2 lb ground beef
1 each onion, large;finely chopped
2 tbsp olive oil or butter
2 each garlic, cloves;minced
1 can mushrooms, sliced;drained;4oz
2 tsp salt
1/2 tsp nutmeg
1/2 tsp oregano, leaf
1/2 package spinach, chopped;frozen*
3 tbsp flour
6 each eggs, beaten
1/4 cup milk, scalded
1/2 cup cheddar cheese, sharp;grated
Directions
*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain
well. Place in well-greased crock-pot. Stir in remaining ingredients
except eggs, milk and cheese until well blended. Beat eggs and milk
together. Pour over other ingredients; stir well. Dust with
additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours
or until firm. Just before serving, sprinkle with grated cheese. 6 to
8 servings (About 2-1/2 quarts) Dee Penrod, FGGT98B
Servings: 7 servings
Brunch Casserole+++fggt98b Recipe brought to you by Recipe Ideas
Categories: Brunch; Casserole; Main Dish
The History of Recipes
Written cooking instructions as a concept can be traced back into antiquity, in fact as far back as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Over the following few centuries, the powerful families of Europe strove to offer the most exotic banquets, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cooking books were greatly in demand mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Brunch Casserole+++fggt98b recipe.
