Ingredients
2 can (4 oz each) maine sardines
1 cup ketchup
2 tbsp onion, chopped fine
1 1/2 tsp oregano
1/4 tsp garlic powder
6 hamburger rolls
2 tbsp butter, softened
1 1/2 cup cheese, shredded
Directions
Drain sardines and cut into large pieces. Combine ketchup, onion,
oregano, and garlic powder. Mix thoroughly. Cut rolls in half and
spread with butter. Place rolls on a cookie sheet and toast them
lightly in the oven. Place sardines on rolls and cover with ketchup
mixture. Sprinkle with cheese. Bake in a moderate oven, 350 F for 10
to 15 minutes, or until cheese melts.
Dave's notes: Dump the ketchup, oregano, and garlic powder and open
up a jar of Ragu Pizza Quick Sauce, adding the onions. It tastes a
lot better than the "dumbed down" tomato sauce Uncle Sam came up with
using ketchup.
From "Flavor of Maine - Sardine Secrets", US Dept. of the Interior,
1968 MM and comments by Dave Sacerdote
Servings: 6 servings
Sardines On A Roll Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into antiquity, certainly as far as early Egypt, and maybe even further. However, these, old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also tells us how the chefs of Roman times made use of many spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. As we move on, we find a couple of interesting recipe books published in the 14th Century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals served to the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including parsley and basil. The introduction of these new herbs and spices led to an outbreak in cookery books, many of which still exist in academic collections. During the next few centuries, the powerful and rich competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their recipe collections increased in prestige. Even so, it was during the 1800s the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks are in high demand, as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Sardines On A Roll recipe.
