1 lb ground beef
1/2 cup chopped onion
8 3/4 oz can whole kernel corn,
1 drained
8 oz tomato sauce
1/2 cup chopped bell pepper
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp red pepper sauce
CORNMEAL CRUST
1 cup flour
1/4 cup yellow cornmeal
1/4 tsp salt
1/3 cup butter, softened
4 tbsp water
TOPPING
1/2 cup shredded cheddar cheese
Directions
Heat oven to 400 degrees. Cook ground beef and onion in 10 inch
skillet, stirring occasionally, until beef is brown; drain. Stir in
corn, tomato sauce, bell pepper, basil, oregano, salt and pepper
sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium
bowl. Stir in butter and enough of the water to make a soft dough.
Press crust dough firmly and evenly against bottom and side of
ungreased pie plate. Spoon beef mixture into pie plate. Bake 25
minutes. Sprinkle with cheese. Bake about 5 minutes longer or until
cheese is melted. Let stand 10 minutes before cutting.
Servings: 6 servings
Beef & Corn Pie Recipe brought to you by Recipe Ideas
Categories: Beef; Corn; Dessert; Meat; Pie
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into distant history, at least as far back as the ancient Egyptians, and maybe further still. Interesting though that is, mostly, these ancient recipes were just simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius informs us how the Romans used many different spices, including some that we all recognise like bay, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, including parsley, basil and rosemary. These new foods and tastes prompted a torrent in manuscripts on cooking, some of which are kept safe in private collections. During the next few hundred years, the wealthy families of Wesstern Europe competed to offer the most exotic banquets, and because of this the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes to help cooks of their time. Like it or not, the introduction of TV brought us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Beef & Corn Pie recipe.
