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
Written cooking instructions as an idea can be found far back into the distant past, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius wrote 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 afters, a style of dining still practiced today. This early Roman chef tells us how the early Romans used a wide range of spices, including a few you will know such as thyme, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new foods and spices prompted a torrent in manuscripts on cookery, many of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy houses tried to serve up the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cook books are increasing in popularity mostly due to increased literacy, more leisure time and having more money. |
We hope you enjoy this Cordon Bleu Casserole recipe.
