Ingredients
1/2 lb scrapple
1 butter
1 tsp chopped parsley
1 egg
1 cup fine wholewheat bread crumbs
1 onion chopped
6 green peppers
1/2 tsp paprika
Directions
Fry the scrapple lightly in slices, in butter, and then mix the
scrapple, the drippings, the slightly beaten egg, onion, paprika,
parsley, and bread crumbs into a thick paste. Remove the ends and
stems of the peppers and stuff them with the mixture. Lay them on
their sides in a baking pan containing a little water and bake for 30
minutes, turning occasionally.
Servings: 4 servings
Peppers Stuffed With Scrapple Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes far back into antiquity, in truth as far into history as ancient Egypt, and potentially, even further back. Having said that, these, old cook books were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few clay tablets in the Sumerian language which recount the preparation 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 wonderful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like bay, mint and asafoetida. Moving on, we find two interesting recipe books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food eaten by the rich people of that time. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices like basil and rosemary. These new culinary innovations created an outbreak in books on cooking, the majority of which still exist in academic collections. During the next few hundred years, the powerful and rich houses tried to serve up the most exotic meals, and because of this the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books are increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Peppers Stuffed With Scrapple recipe.
