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
Written cooking instructions as an idea can be traced way back into history, in truth as far back into history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these early recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move on, we find some interesting books from the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are nothing to do with the curry that we all know today, but instead descriptions of the types of food prepared by the chefs of the upper classes. During the next few centuries, the powerful and wealthy strove to serve up the best banquets, and consequentially the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cook books were greatly in demand due to better eduction, people having more leisure time and having more money to spend. The revolution that is television gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Potato Mushroom & Ham Casserole recipe.
