Ingredients
4 medium potatoes, scrubbed skin on
1 large onion, sliced thinly
1 bag fresh spinach(stems
1 removed, rinsed & sliced)
1/2 cup egg substitute (equiv. to 2
1 eggs)
1 kraft fat free parmesan
1 cheese
1/2 cup evap. skim milk
1 thyme, rosemary & black
1 pepper to taste
Directions
Layer slices of potato, onions, sprinkle seasonings & Parmesan,
distribute slice/chopped spinach as middle layer, sprinkle more
Parmesan. For the top layer, potato, then onion. Mix milk & egg and
pour over casserole. Seasonings & generously sprinkle ff. Parmesan.
Cover with foil & bake at 350 for 30 minutes, remove foil and cook
for appx 10 minutes more to brown cheese.
(Modified from Meatless Main Dishes section of the Berkeley Wellness
Lowfat Cookbook)
From: "Shanks, Mira L."
donna@webster.demon.co.uk Submitted By DONNA WEBSTER
Servings: 1 servings
Potato Spinach Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Spinach; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found back into distant history, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient cook books were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient 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 having made anyone who tried it feel `wonderful`. As we move into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. This early Roman chef tells us how the Roman cooks made use of many different herbs and spices, including a few that will be familiar to modern cooks like bay, mint and parsley. As we move on, there are two interesting recipe books published in the fourteenth century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that is popular today, but rather accounts of the types of food eaten by the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from the holy land, including basil and rosemary. The introduction of these new foods and spices prompted an increase in books on cooking, many of which still exist in private cookery archives. During the next few centuries, the powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications were increasing in popularity as a result of better eduction, more leisure time and being a little richer. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Potato Spinach Casserole recipe.
