1 canned tomatoes
1 clove garlic, finely chopped
1 ham bone
1 onion, sliced or chopped
1 worcestershire sauce
Directions
This recipe for "Auntie Ruth's Wash Day beans***(NJMH36B) should
appeal to many on the Forum and is a very flexible recipe. By trial &
error you can fix the amounts of each ingredient to suit your own
taste. Wash dried beans (my family likes baby limas or navy) Cook
according to package directions.
Then add: Simmer all day, adjusting ingredients to taste. Serve with
chopped onions and corn bread for toppings. Nothing fancy-just Midwest
good! FROM: ALICE JOHNSON (NJMH36B)
Servings: 8 servings
Auntie Ruth's Wash Day Beans***(Njmh36b) Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
We can read the history of `recipes` back into antiquity, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient recipes were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe found, according to historians are a few clay tablets in ancient Sumerian which show the preparation 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 and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, parsley, and basil. The introduction of these new tastes led to a surge in recipe publications, some of which are kept safe in academic collections. For the next few years, the families of Europe tried to serve the most extravagent banquests, and as a result the best cooks and their recipes were much in demand. However, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes of the day. By the advent of the twentieth century, cookbooks were increasing in popularity as a result of increased literacy, people having increased free time and having more money. |
We hope you enjoy this Auntie Ruth's Wash Day Beans___(Njmh36b) recipe.
