Ingredients
6 medium potatoes
2 cup cheddar cheese, shredded
6 tbsp margarine, divided
1 1/2 cup sour cream
3 green onions, chopped
1 tsp salt
1/4 tsp peppers
Directions
Cook potatoes in skins; cool. Peel and shred on a coarse grater.
Combine cheese and 3 tablespoons margarine in saucepan; heat and stir
until cheese is almost melted. Remove from heat; blend in sour cream,
onion, salt, and pepper. Fold in potatoes, and spoon into a greased
2-quart casserole dish. Dot with 1 tablespoons margarine. Cover and
bake at 300 degrees about 25 minutes.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by
Nancy Coleman.
Servings: 6 servings
Potatoes Gourmet Recipe brought to you by Recipe Ideas
Categories: Gourmet; Potato; Vegetable
The History of Recipes
Historians have proved the existance of recipes far back into the far past, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to academics are some ancient tablets in Sumerian which show 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 anyone who tried it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab countries, including spices like basil and coriander. These new foods and tastes led to an outbreak in manuscripts on food, the majority of which are now in private libraries. During the succeeding few hundred years, the families of Europe competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. However, it was during the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cookbooks were in high demand, as a result of more people being able to read, people having increased free time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Potatoes Gourmet recipe.
