Ingredients
1/4 cup butter
2 cup new red potatoes, boiled &
1 quartered
2 cup cooked ham, cut into 1-in
1 cubes
1/4 cup olive oil
2 cup mushrooms, quartered
1/4 tsp each: paprika and dried
1 thyme
1/8 tsp each:cayenne and garlic
1 powder
1 salt and ground pepper, to
1 taste
18 eggs, or equivalent egg
1 substitute
1/2 cup milk (whole recommended)
2 tomatoes, cut into 1/4-in
1 slices
1 cup grated fontina or other
1 favorite cheese
1 tbsp parsley, finely chopped
Directions
Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1
minute.
Heat oil in another medium-hot skillet and add mushrooms;saute until
soft;season with paprika, thyme, cayenne, garlic powder, salt and
pepper. Add mushrooms to ham mixture and toss lightly to combine.
Coat a 3-qt casserole with vegetable spray and pour ham-mushroom
mixture into casserole.
Beat eggs in mixing bowl with milk until frothy. Season with salt and
pepper. Pour eggs over ham-mushroom mixture.
Bake at 350 degrees for 30 minutes, then arrange tomato slices around
top and sprinkle with grated cheese. Return casserole to oven and
bake until eggs are set, cheese is melted and top is brown. Sprinkle
with parsley.
Servings: 8 servings
Potato Mushroom & Ham Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Ham; Main Dish; Meat; Mushroom
The History of Recipes
We can read the history of `recipes` back into the distant past, certainly as far as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old records were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times used many different aromatic flavors, including some that we all recognise like thyme, rue and parsley. Continuing our culinary historical journey, there are two recipe books which date from the fourteenth century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that is served today, but instead recipes for the types of meals prepared by the cooks of the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like basil and rosemary. The introduction of these new tastes prompted an eruption in recipe books, the majority of which are now in private collections. Over the succeeding few centuries, the wealthy families of Europe competed to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, recipe publications are highly popular mostly due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Potato Mushroom & Ham Casserole recipe.
