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
We are able to trace the history of meal recipes far back into ancient history, in truth as far into history as the Egyptians, and maybe further still. In practice though, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in Roman times 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also recounts how the cooks of his times made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Closer to modern times, there are a couple of books which appeared in the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the upper classes. In the fifteenth century, the Crusaders brought back many new foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new culinary innovations caused an outbreak in books on cooking, most of which are kept safe in private libraries. During the succeeding few hundred years, the powerful families of the West strove to lay on the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe books are starting to become popular mostly as a result of increased literacy, people having more leisure time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Potato Spinach Casserole recipe.
