Chili Crab Puff: Ladies Lunch Recipe


Ingredients

1 no ingredients


Directions

1 lb grated Monterey Jack cheese
1 c crab meat
8 oz diced green chilies --
: canned
1/3 c half-and-half
4 eggs
2 c flour
1 c Marinara Sauce or tomato
: sauce

Preheat oven to 400 degrees. Grease a deep 12- to 2-quart baking
dish. Set aside 2 cup of the cheese for the top. Place 1/3 of the
cheese on the bottom of the baking dish. Add 1/3of the crab and 1/3
of the chilies. Repeat, making 3 layers of each. Whisk the
half-and-half with the eggs and flour, and slowly pour into the
baking dish. Top with the marinara sauce and sprinkle with the
reserved cheese. Bake, uncovered, for 1 hour, or until hot and set in
center. Yield: 4 servings

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996

From: Path Date: Wed, 9 Oct 1996 15:22:57
~0700 (P


Servings: 4 servings

 

 

Chili Crab Puff: Ladies Lunch Recipe brought to you by Recipe Ideas


Categories: Chili; Crab; Fish; Seafood


The History of Recipes

Historians have traced the existance of recipes far back into the far past, in truth as far as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these old recipes were just very basic hieroglyphic recipes for food preparation.

Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`.

During the time of the Roman Empire a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavours, including many that are still in use today for example basil, fennel and parsley.

As our culinary historical trip moves on a few more years there were a couple of interesting books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that appears on menues today, but instead recipes for the types of food eaten by the nobility of the time.

In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices like rosemary and coriander. These new foods and tastes prompted an increase in manuscripts on cookery, some of which are kept safe in private libraries.

Over the following few hundred years, the upper-class families of the West competed with each other to serve up the most exotic meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes common in their social group.

By the arrival of the 20th century, cookery publications were in high demand, mostly due to more people being able to read, people having increased spare time and being a little richer.

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