1 recipe refried beans
1 recipe herbed rice
1 recipe enchilada filling
1 recipe uncooked salsa
2 cup grated cheese
4 corn tortillas
Directions
First make the refried beans, herbed rice, and salsa. Prepare the
enchilada filling. In a medium frying pan, melt butter, soft-fry
each corn tortilla in the butter by cooking it on one side until it
starts to get limp, then turn it over and fry another second or two.
Roll 1/2 c filling inside each tortilla. Store filled tortillas on a
plate, covered with a plastic bag, in the refrigerator until you are
ready to serve dinner. When ready to serve, place 1 rolled enchilada
on each plate, cover with about 1/2 c salsa, being careful to cover
the ends of the enchilada so they don't dry out during baking.
Arrange 1/2 c herbed rice and 1/2 c refried beans next to the
enchilada. Sprinkle it with 1/2 c grated cheese. Bake in preheated
350 degree oven for 15-20 min, until the cheese is melted and bubbly.
Serve immediately. A dollop of sour cream and a few black olives are
excellent additions to each plate. ~--
Servings: 4 servings
Mexican Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Mexican
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, at least as far as the Egyptians, and potentially, even further back. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to historians is a series of stone tablets in 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 having made people feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef describes how the Roman chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new tastes led to an outbreak in books on cookery, most of which are kept safe in private cookery archives. For the decades that followed, the rich families of Europe competed with each other to serve up the best banquets, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books were in high demand, due to better eduction, people having increased leisure time and having more money. The arrival of television brought us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Mexican Dinner recipe.
