Ingredients
1/2 cup butter or margarine
1/2 cup chopped onion
1 package (16-oz.) frozen hash brown
1 potatoes
1 can (10-3/4 oz.) concensed cream
1 of mushroom soup, undiluted
1 soup can of milk
1 cup (4 oz.) shredded cheddar
1 cheese
1 small green pepper, cut into
1 strips
2 tbsp chopped pimiento
1 dash pepper
1 cup cheese cracker crumbs,
1 divided
Directions
In a skillet, melt butter over medium heat. Saute onion until
tender. Stir in potatoes, soup and milk. Add cheese, green pepper,
pimiento, pepper and 1/2 cup of the tops with remaining crumbs. Bake
at 375-degree for 35-40 minutes.
Yield: 6-8 servings.
SOURCE: "Taste of Home" (Premiere Edition)
Servings: 6 servings
Confetti Scalloped Potatoes Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into history, certainly as far as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian which describe 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 blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient Romans were skilled in the use of a good variety of herbs, including many that are still in use today for example thyme, mint and dill. As our culinary historical trip moves to more modern times there are a couple of cookery books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that is served today, but rather descriptions of the types of meals enjoyed by the upper classes. In the 15th century, the Crusaders brought back a variety of foods and herbs from the holy land, including basil and coriander. The introduction of these new herbs and spices prompted an eruption in books on cookery, the majority of which still exist in academic collections. Over the next few centuries, the wealthy families of the West competed to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cooking books were highly popular mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Confetti Scalloped Potatoes recipe.
