Ingredients
1/2 lb cooked and drained noodles,
2/3 cup sour cream,
2/3 cup cottage cheese,
2 tbsp minced onion,
2 tbsp salt,
1/2 tsp powdered mustard, and
1/4 tsp white ground pepper.
Directions
INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart
casserole dish. Mix: Sour cream, cottage cheese, minced onion, salt,
powdered mustard, and white ground pepper. Mix the above with the
noodles in the casserole dish. Bake in a preheated 350 F. oven for
25 minutes. (The noodles on top should begin to brown.) To be a bit
more fancy, when the 25 minutes is over, pull the casserole out of
the oven, smear it with a bit of butter, and allow it to cook
another 5 to 10 minutes. To be even more fancy, sprinkle some
parmesan cheese on top of the butter before putting the casserole
back into the oven.
Servings: 6 servings
Polish Noodle Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
We are able to trace the history of written recipes far back into ancient history, in fact as far back as pharonic Egypt, and maybe even further. In practice though, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as parsley and basil. These new culinary innovations prompted an outbreak in cookery books, the majority of which still exist in private cookery archives. During the next few centuries, the rich and powerful families of the West strove to offer the most extravagent banquests, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing the recipes of their peers. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Polish Noodle Casserole recipe.
