CHUCK OZBURN HBWK07A
PART 1
3 lb beef chuck tender, cubed
1 tbsp to 2 tb wesson oil
2 can (14 1/2 oz) beef broth
1 can (8 oz) hunt's tomato sauce
4 dash tabasco pepper sauce
1 1/2 tbsp onion powder
3/4 tsp cayenne pepper
2 tsp beef bouillon granules
1 tsp chicken bouillon granules
PART 2
3/4 tsp garlic powder
1 1/2 tsp cumin
3/4 tsp white pepper
6 tbsp gebhardt chili powder
1 salt to taste
Directions
Recipe by: HBWK07A Chuck Ozburn
Brown meat in oil; cover with beef broth; stir in all remaining
ingredients in Part1; medium boil until meat is tender, add HOT water
as needed; 30 minutes before serving, add the ingredients of Part 2
and simmer; serve with chilled bottles of Yago Sant'Gria and Pillsbury
Cornbread Twists.
David Valega Bethany, Oklahoma
Servings: 1 servings
1990 Ics World Championship Bowl Of Red - B Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
We can read the history of meal recipes far back into the far past, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to academics is a series of tablets in Sumerian which show 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 exhilarated. Later on, we find a couple of cookery books published in the 14th Century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of that period. During the succeeding few hundred years, the rich and powerful families of Europe competed to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookery publications are highly popular as a result of more people being able to read, leisure time and being a little richer. Like it or not, the introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this 1990 Ics World Championship Bowl Of Red B recipe.
