Ingredients
1 lb old english cheese
8 slice bread without crust
5 eggs
1 pt milk
1/2 cup melted butter
1 can frozen crabmeat
Directions
Cube bread and cheese. Alternate layers of cheese, bread and crabmeat
(twice) in buttered casserole. Beat eggs, milk and melted butter and
pour over the layered mixture. Bake in a pan of water at 350 degrees
for 1 to 1 1/2 hours. Serve with sauce: 1 can of mushroom soup,
undiluted and heated. Randy Rigg
Servings: 1 servings
Cheese & Crabmeat Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Crab; Fish; Main Dish
The History of Recipes
Written cooking instructions as a concept can be observed back into history, in fact as far back into history as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which show 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius informs us how the Roman chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. In the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including coriander, parsley, and rosemary. These new foods and spices caused an increase in recipe manuscripts, some of which are now in academic collections. Over the next few hundred years, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes that were common in the better off homes of the day. The arrival of TV 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 the internet, allowing us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Cheese & Crabmeat Casserole recipe.
