Ingredients
16 oz can cut green beans, drained
8 slice cooked ham
10 1/2 oz cream of celery soup, can ned, cond, ensed
1/4 cup mayonnaise
1 tsp prepared mustard
5 slice american cheese
1/3 cup seasoned croutons
1 tbsp butter or margarine, melted
Directions
1. Place green beans in a 1 1/2-quart, heat-resistant, non- metallic
casserole. Top with slices of meat. 2. In a small bowl, combine soup,
mayonnaise and mustard. Blend together well. 3. Pour soup mixture
over meat slices. 4. Top with cheese. 5. In a small, heat-resistant,
non-metallic bowl, melt
1 tablespoon of butter in Microwave Oven 15 seconds. 6. Toss
croutons in melted butter. 7. Sprink1e buttered croutons over cheese.
8. Heat, uncovered, in Microwave Oven 10 minutes. Let stand for 5
minutes before serving.
Servings: 6 servings
Layered Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner
The History of Recipes
It is possible to read the history of `recipes` back into distant history, in truth as far back into recorded history as ancient Egypt, and maybe even further. However, mostly, these early records were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled some documents which described recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks used a good variety of herbs, including some familiar names such as basil, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices such as parsley, basil and rosemary. These new herbs and spices caused an explosion in manuscripts on cooking, some of which are now in private collections. For the decades that followed, the wealthy families of Europe tried to lay on the most exotic meals, and consequentially chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe books were increasing in popularity mostly as a result of better eduction, leisure time and having more money to spend. |
We hope you enjoy this Layered Dinner recipe.
