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
Food historians have traced the existance of recipes far back into ancient history, certainly as far as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and afters, a style of dining still practiced today. Aspicius describes how the Roman chefs used a wide range of herbs, including some that we all recognise such as thyme, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of cookery books which date from the 14th Century : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is popular today, but instead recipes for the types of meals prepared for the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and spices was responsible for an increase in manuscripts on cookery, many of which are kept safe in private libraries. By the arrival of the 1900s, cookery books were highly popular mostly due to better eduction, people having more free time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Potravwa Zapiekana recipe.
