Ingredients
4 cup cabbage, coarsely chopped
1 cup cheddar, grated
3 cup celery, sliced
1/2 cup beer
1 tsp caraway
2 cup milk
2 tsp butter
1/2 cup flour
Directions
Bring water to boil in large pot. Add cabbage, celery, salt &
caraway. Boil 5 min, drain well. Sauce: melt butter, add flour &
cook, stirring 1 min. Slowly add milk in stream, stirring continuosly
till sauce is smooth & thick. Add beer & continue stirring till
foam disappears. Cook till heated through. Add cheddar, stir till
melted. Season sauce with salt & pepper. Transfer to buttered 2 qt
casserole and pour sauce over. Heat at 350F for 30 min. VARIATION:
Can add chunks of cooked ham or corned beef to vegetables. SERVES:4
Servings: 4 servings
Celery & Cabbage Bake Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the far past, at least as far into history as the early Egyptians, and quite possibly further than that. However, in the main part, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few ancient 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 having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs were skilled in the use of a wide range of herbs, including some familiar names for example bay, rue and parsley. As we move on, we have a couple of books which were published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is served today, but instead recipes for the types of meals enjoyed by the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including rosemary and coriander. The introduction of these new herbs and spices led to an eruption in recipe publications, some of which are kept safe in private libraries. The revolution that is television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Celery & Cabbage Bake recipe.
