1/2 lb elbow macaroni
1 qt water
CHIPPED BEEF GRAVY
4 oz chipped beef
1/4 cup butter
1/4 cup flour
3 cup milk
1 salt
1 pepper
Directions
This utterly American recipe appeared in the 1930 edition of "The
Boston Cooking School Cookbook," and cheese-flavored versions
survived in "The Fannie Farmer Cookbook" as late as 1979
In saucepan, boil macaroni in water until cooked. Drain well. Toss
with Chipped Beef Gravy. Ladle into baking pan and bake at 325'F. 10
minutes.
Each serving contains about: 485 calories; 1,020 milligrams sodium; 65
milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams
protein; 0.19 gram fiber.
CHIPPED BEEF GRAVY:
In bowl, soak chipped beef in hot water until softened, then drain.
Melt butter in saucepan, add flour and stir until blended. Whisk in
milk and stir over medium heat until thickened, about 2 minutes. Add
chipped beef and season to taste with salt and pepper.
Servings: 4 servings
Baked Macaroni With Chipped Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Pasta
The History of Recipes
Written cooking instructions as a concept can be found way back into ancient history, in fact as far as the Egypt of the Pharoahs, and maybe even further. However, generally, these early records were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are some tablets in ancient Sumerian which show 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 blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including coriander, parsley, and basil. These new culinary innovations caused an explosion in recipe books, the majority of which are kept safe in academic collections. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Macaroni With Chipped Beef recipe.
