Ingredients
2 lb frozen hash brown potatoes
1/2 cup margarine, melted
1/2 cup chopped green onions
1 pt sour cream
1 can creamy onion soup
1 tsp salt
2 cup shredded cheddar cheese
1/4 tsp pepper
1/4 cup margarine
2 cup corn flakes, crushed
Directions
Thaw potatoes and combine with 1/2 cup margarine, salt, pepper,
onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch
casserole. Combine corn flakes and remaining 1/4 cup margarine,
spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes.
Note: Obtained from Farmers and Consumers Market Bulletin, Georgia
Department of Agriculture, December 25, 1991 edition. Recipe
submitted by Mrs. Hollis Gammon, Austell, Georgia.
Servings: 12 servings
Potato Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
Food historians have traced the existence of recipes back into history, in truth as far as the early Egyptians, and maybe further still. Having said that, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the cooks of Roman times made use of a wide range of aromatic flavors, including a few you will know for example thyme, mint and asafoetida. Continuing our culinary historical journey, we find a couple of cookery books published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that we all know today, but rather recipes for the types of meals on the menues of the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created an outbreak in recipe publications, the majority of which still exist in private collections. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Casserole recipe.
