Ingredients
6 tbsp butter
1 cup chopped onions
1/4 cup chopped green onions
20 oz frozen chopped spinach *
1 pt sour cream
1/2 cup grated parmesan cheese
14 oz drained artichoke hearts
1/2 tsp salt
1/4 tsp pepper
1 tsp worcestershire sauce
1/4 tsp tabasco sauce
1 lb crabmeat
1/2 lb cooked shrimp
Directions
* Frozen chopped spinach should be thawed and drained.
Servings: 6 servings
New Orleans Spinach Crabmeat Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Crab; Fish; Main Dish; Meat
The History of Recipes
Food historians have traced the existance of recipes way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, something we still use today. This early Roman chef informs us how the cooks of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which were published in the 1300s : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that is familiar to us all today, but rather recipes for the types of food on the tables of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, such as basil and rosemary. These new foods and tastes led to a torrent in manuscripts on food, most of which still exist in private collections. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this New Orleans Spinach Crabmeat Casserole recipe.
