Ingredients
1 casserole
4 cup cubed cooked turkey
3 cup cubed cooked ham
1 cup shredded cheddar cheese
1 cup chopped onion
1/4 cup butter or margarine
1/3 cup all purpose flour
2 cup light cream
1 tsp dill weed
1/8 tsp dry mustard
1/8 tsp ground nutmeg
TOPPING
1 cup dry bread crumbs
2 tsp melted butter or margarine
1/4 tsp dry dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts
Directions
In a large bowl, combine turkey, ham and cheese, set aside. In a
saucepan, saute onion in butter until tender. Add flour, stir to form
a paste. Gradually add cream stirring constantly. Bring to a boil,
boil 1 minute or until thick. Add dill, mustard and nutmeg, mix
well. For the topping, toss bread crumbs, butter and dill; stir in
cheese and walnuts. Sprinkle over the casserole. Bake uncovered at
350 degrees for 30 minutes or until heated through. Submitted By
MOOREFAM@ONE.NET On WED, 15 NOV 1995 135500 -0500
Servings: 8 servings
Cordon Bleu Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Gourmet; Main Dish
The History of Recipes
Experts have traced the existance of recipes far back into history, certainly as far into history as pharonic Egypt, and maybe even further. In practice though, these, old cookbooks were just primitive hieroglyphic recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts are a few tablets in ancient Sumerian 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 drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient chefs were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as thyme, fennel and dill. For the centuries that followed, the rich and powerful families of the West tried to serve up the most exotic banquets, and as a consequence, cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Cordon Bleu Casserole recipe.
