Ingredients
3 boiled potatoes, sliced
1 1/2 cup diced cooked fish
3/4 cup cauliflower or mushrooms, sliced
2 hard cooked eggs, sliced
1 salt and pepper
1 tbsp all-purpose flour
1 cup sour cream
1/4 cup water
3 tbsp bread crumbs
2 tbsp parmesan cheese
2 tbsp butter
Directions
Arrange half the potato slices, fish, cauliflower and eggs in a
greased 1 1/2 quart casserole. Sprinkle with salt and pepper. Blend
flour into sour cream; stir in water. Spoon over casserole. Add
remaining potatoes, fish, cauliflower, and eggs. Mix bread crumbs,
cheese and butter; sprinkle over casserole. Bake 30 minutes at 350
degrees.
Nutritional info per serving: 391 cal; 19g pro, 29g carb, 22g fat
(51%)
Source: Treasured Polish Recipes for Americans Miami Herald, 4/4/96
formatted by Lisa Crawford, 4/12/96
Servings: 4 servings
Potravwa Zapiekana Recipe brought to you by Recipe Ideas
Categories: Pie; Polish
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years we have a couple of books published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of that time. During the succeeding few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes could command a high salary. However, it was during the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cooking books are starting to become popular as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Potravwa Zapiekana recipe.
