Ingredients
6 medium baking potatoes
1 vegetable oil
1/2 cup roquefort cheese, pack firm
1/4 cup whipping cream
1 tsp salt
1/4 tsp pepper
1/3 cup breadcrumbs, toasted
1/4 garlic clove, pressed
3 tbsp butter (or marg.), melted
Directions
Scrub potatoes thoroughly, and rub skins with oil; bake at 400
degrees for 1 to 1-1/4 hours or until potatoes are done.
Allow to cool to touch. Slice skin away from top of each potato.
Scoop out pulp, leaving sheels intact; mash pulp. Add cheese; beat
with an electric mixer until blended. Gradually add whipping cream;
stir in salt nad pepper. Stuff shells with potato mixture.
Combine breadcrumbs, garlic, and butter, mixing well; sprinkle over
potatoes. Bake at 350 degrees for 20 to 25 minutes or until lightly
browned.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by
Nancy Coleman.
Servings: 6 servings
Potatoes Roquefort Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is actually possible to track the history of recipes back into the far past, at least as far back as ancient Egypt, and possibly even further. However, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times 25BC a man called Apicius created a few documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into starters, entrees and dessert, something we still use today. Aspicius informs us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few you will know for example basil, fennel and parsley. During the following few centuries, the rich families of Wesstern Europe competed to serve up the most exotic meals, and consequentially chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes common in their social group. The revolution that is television brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Potatoes Roquefort recipe.
