Ingredients
3 medium potatoes
1 large onion
1 salt and pepper to taste
2 tsp parsley, chopped
1/4 lb raw bacon, diced (leave out on fast
2 tbsp butter
1 cup scalded milk (still hot)
1/4 cup cheddar cheese, grated
Directions
Peel the potatoes and cut into very thin slices. Chop onion. Place a
layer of vegetables on a greased baking dish. Sprinkle with
seasonings, parsley, and diced bacon. Dot with butter. Repeat layers
until all ingredients are used. Pour milk over and top with cheese.
Cover and bake in a preheated 350 degree F. oven for 45 minutes.
Uncover and continue cooking until potatoes are done and top is
nicely browned. (A collop is a small portion of any food). Recipe
from AOL, shared by Mary Wilson, San Diego.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 3 servings
Potato Collops Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes way back into distant history, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay 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 making anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main course and desserts, a very modern way of dining. This early Roman chef describes how the chefs of Roman times were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and parsley. During the next few hundred years, the upper-class families of Wesstern Europe strove to serve the most exotic meals, and because of this cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Potato Collops recipe.
