2 tsp curry powder
1 tsp ground ginger
1 tsp cayenne pepper
2 tsp sugar
1 tsp turmeric
1 tsp salt
1 tsp pepper
5 small onions, coarsely cut
1 tbsp lemon juice
1 tbsp apricot jam
1 handful raisins
2 tbsp chutney
1 tbsp worcestershire
1 tomato, cut up
4 slice bread
2 lb ground beef
1 egg
3/4 cup milk
Directions
1. Warm a heavy pot. Put in first 8 ingredients, warm thoroughly. 2.
Remove from heat and add next 6 ingredients. Return to low heat and
mix until bubbly. 3. Dampen and dice bread. Add to mixture and stir
well. 4. Add ground beef and cook for 15 minutes. 5. Fill a shallow
greased casserole dish with Baboti mixture. 6. Beat egg with milk.
Add salt and pepper to taste. Pour over Baboti mixture. 7. Bake at
350 degrees for 45 minutes (until custard is golden). 8. Serve with
yellow rice and salad.
Servings: 6 servings
565645 Baboti Recipe brought to you by Recipe Ideas
Categories: Casserole
The History of Recipes
Academics have traced the existance of recipes far back into history, in truth as far into history as the Egyptians, and potentially, even further back. In practice though, sadly, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During Roman times around 25BC a roman called Apicius wrote a few documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times used a good variety of herbs, including a few you will know for example thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new tastes was responsible for an increase in publications on food, the majority of which are now in private cookery archives. By the arrival of the 20th century, cook books were starting to become popular due to higher levels of literacy, people having increased leisure time and being a little richer. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this 565645 Baboti recipe.
