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
It is quite possible to prove the history of written cooking instructions way back into ancient history, certainly as far as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these old records were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe found, according to historians is a series of ancient tablets in the Sumerian language which recount 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 anyone who drank it feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman cooks used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, mint and dill. Later on, we have a couple of cookery books dating from the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that is served today, but instead accounts of the types of food on the menues of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the East, including basil and rosemary. The introduction of these new tastes prompted an increase in books on cookery, the majority of which are kept safe in private cookery archives. For the centuries that followed, the rich families of Europe competed to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe books were highly popular mostly due to increased literacy, more leisure time and having more money. The introduction of the TV brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Potato~ Mushroom & Ham Casserole recipe.
