Ingredients
1 can salmon, 6 1/2 oz or 233 g
2 cup soda crackers-coarsely crush
1 can corn, creamed, 14 oz
1 cup cheddar cheese, grated
1/4 cup milk
1/4 cup green pepper, cubed
1 egg
1/8 tsp pepper
1 tsp butter
2 tbsp almonds, thin sliced
Directions
Preheat oven to 450F. Drain salmon in large bowl. Remove skin and
bones. Flake. Crush soda crackers with rolling pin coarsely. Add to
salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and
pepper. Mix. Beat egg lightly with fork in small bowl and add to
salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish
with lid. Smooth top. Top with reserved crushed soda crackers and dot
with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oř. Uncover for last 5 minutes. This is
based on my grandmother's recipe and was originally made with
oysters. She lived in Iowa and in those days (20s & 30s); oysters
came in on the trains once a year at Christmas time. Unfortunately,
living in Toronto, we don't get oysters on the trains! Serves:4
Servings: 4 servings
Christmas Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Christmas; Holiday; Main Dish
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, in truth as far back as pharonic Egypt, and maybe further still. However, these, ancient records were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts are some tablets in Sumerian which recount 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 exhilarated. As our culinary historical trip moves on a few more years we find two interesting cookery books which date from the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that we all know today, but instead descriptions of the types of food on the tables of the rich people of those days. During the succeeding few hundred years, the powerful and wealthy houses tried to lay on the most exotic banquets, and consequentially chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes of the day. By the arrival of the 1900s, cook books are increasing in popularity mostly due to better eduction, more spare time and disposable income. |
We hope you enjoy this Christmas Casserole recipe.
