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
We are able to follow the history of written recipes back into the far past, in truth as far as early Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in ancient 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 drinkers feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. He also recounts how the Roman chefs made use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices caused a torrent in manuscripts on cookery, the majority of which are now in private libraries. During the following few hundred years, the rich families of Wesstern Europe tried to lay on the most extravagent meals, and because of this cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Potato Collops recipe.
