Ingredients
1/2 cup onion, chopped
1 cl garlic, pressed
2 tbsp butter or margarine
4 cup water
5 chicken bouillion cubes
1/2 cup noodle flakes, uncooked -or-
1/2 cup broken thin noodles,uncooked
1/2 tsp salt
1 package (10 oz) frozen, chopped
1 spinach, thawed, drained
3 cup milk
1/2 cup chedder cheese, shredded
1/2 cup swiss cheese, shredded
1 black pepper to taste
Directions
In a 3-quart saucepan, saute onion and garlic in butter or margarine
until onion is golden, about 5 minutes. Add water and bouillion
cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add
noodle flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until tender, about 10
minutes, stirring occasionally. Squeeze spinach to remove excess
water. Stir spinach into the noodle mixture and cook 5 minutes
longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper.
Continue stirring over medium-high heat until cheeses are melted. Do
not boil.
SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703
Reprinted in The Cookbook Digest Issue A-0008 (1980)
Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
Servings: 6 servings
Sassy Spinach Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Spinach; Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into the far past, certainly as far back as the early Egyptians, and potentially, even further back. In practice though, in the main part, these early cookbooks were just primitive hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which describe 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 drinkers feel exhilarated. Progressing into Roman times 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs made use of a wide range of spices, including some that we all recognise for example thyme, fennel and asafoetida. Continuing our culinary historical journey, we find a couple of interesting recipe books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that appears on menues today, but rather recipes for the types of food eaten by the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new tastes caused a torrent in books on cooking, some of which still exist in private libraries. Over the succeeding few centuries, the families of Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes common in their social group. When we get to the twentieth century, cookbooks were in high demand, mostly due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Sassy Spinach Soup recipe.
