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
We are able to trace the history of `recipes` way back into the distant past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. However, generally, these early records were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few clay tablets in ancient 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 those who drank it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times made use of a wide range of aromatic flavors, including some familiar names such as basil, fennel and parsley. As we move on, there are a couple of interesting cookery books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the spicy food that is served today, but instead recipes for the types of meals on the tables of the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, including coriander, parsley, and rosemary. These new foods and spices was responsible for a torrent in manuscripts on cookery, some of which are kept safe in private libraries. During the next few centuries, the powerful families of the West tried to serve the most exotic banquets, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications were starting to become popular mostly due to higher levels of literacy, people having more spare time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Beef & Corn Pie recipe.
