Ingredients
8 oz fine egg noodles, 1 pk
4 each eggs, lg, beaten
1 tsp salt
2 each slices bread, *
1/2 cup milk
2 lb lean ground pork
2 tbsp onion, chopped
2 tbsp parsley, chopped
1 1/2 tsp sage
1/2 tsp garlic powder
1/2 tsp pepper
2 cup monterey jack, shredded
2 cup cheddar, md, shredded
1 pimento
1 parsley, chopped
Directions
* The two slices of fresh bread should have the crusts removed and
they
should be torn into small pieces.
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Cook the noodles according to the package directions and drain. Mix 2
eggs, the salt and noodles together and set aside. Combine the bread
and milk and set aside. Pan fry the pork and onion until the pink
color disappears from the meat and drain off the excess fat. Combine
the meat and onion mixture with the milk mixture then add the
parsley, sage, garlic powder and pepper and set aside. Combine the
cheeses and reserve 1/3 of the mixture. To assemble the casserole,
spread 1/3 of the noodles in the bottom of a 3-quart baking dish.
Cover with 1/2 of the meat mixture and top with 1/2 of the remaining
cheese mixture. Repeat ending with the noodles. cover and bake in a
preheated 350 degree F. oven for 45 minutes. Combine the reserved
cheese with the 2 remaining eggs and spread over the noodles. Return
to the oven and bake, uncovered, for another 10 minutes. Garnish with
strips of pimento and chopped parsley.
Servings: 12 servings
Penny-Wise Pork Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Meat; Pork
The History of Recipes
We are able to follow the history of `recipes` back into antiquity, certainly as far back into recorded history as early Egypt, and possibly even further than that. In practice though, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents detailing recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times made use of a good variety of spices and herbs, including many that are still in use today for example bay, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new tastes was responsible for an increase in recipe publications, some of which are now in private cookery archives. During the following few hundred years, the powerful families of Europe competed to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes common in their social group. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Penny Wise Pork Casserole recipe.
