Ingredients
6 potatoes, in 1/2 slices
1 1/2 cup mayonnaise
1 onion, minced
1 tbsp soy sauce
1 tbsp oregano leaves
1/2 tsp garlic powder
3 tbsp parsley
1 1/2 cup cracker crumbs
1 cup grated parmesan cheese
Directions
Place potato slices in covered vegetable steamer; steam 12 minutes;
drain and cool. Mix together mayonnaise, onion, soy sauce, oregano,
garlic and parsley. Frost each potato slice with this mixture, and
then dip it into cracker crumbs. Bake on cookie sheets at 350
degrees for 10 minutes. Sprinkle with Parmesan and serve hot.
To make as a casserole, cover bottom of casserole with potato slices,
spread on mayonnaise mixture, then sprinkle on crumbs. Continue in
layers until all ingredients are used. Bake at 350 degrees for 1
hour. Top with Parmesan and serve.
Servings: 4 servings
Potato Time Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to read the history of meal recipes way back into antiquity, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. However, these, ancient cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. He also tells us how the ancient cooks used a good variety of aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. As we move on, there were a couple of recipe books dating from the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is popular today, but instead recipes for the types of food prepared for the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new spices and herbs led to an outbreak in publications on food, many of which are now in private collections. During the following few hundred years, the rich and powerful families of the West competed to serve the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. Even so, it was during the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are highly popular mostly due to higher levels of literacy, people having more free time and having more money. The arrival of television gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Potato Time recipe.
