1 lb lean ground beef
1/2 cup onion, chopped, 1 md
8 oz whole kernel corn, 1 cn
8 oz tomato sauce, 1 cn
1/4 cup ripe olives, pitted, halved
4 oz noodles, uncooked, abt 2 c
2 cup water
1 tsp oregano leaves
1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, shredded
Directions
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED corn and the
rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to
boiling then reduce the heat and simmer, uncovered, stirring
occasionally, until the noodles are tender, about 20 minutes. Serve
hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart
casserole. Cover and bake in a 375 degree F. oven for 30 minutes,
stirring occasionally. Uncover and bake until the mixture thickens,
about 15 minutes. Serve hot.
Servings: 6 servings
All-American Hot Dish Recipe brought to you by Recipe Ideas
Categories: Cheese; Fruit; Meat; Sauce; Sauce And Dip
The History of Recipes
We are able to trace the history of `recipes` far back into the distant past, in fact as far into history as the ancient Egyptians, and potentially, even further back. In practice though, generally, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some stone tablets in the Sumerian language which recount 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 drank it feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he describes how the early Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like coriander, parsley, and basil. These new culinary innovations caused an increase in books on cookery, the majority of which are kept safe in private libraries. During the next few centuries, the upper classes strove to serve up the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing popular recipes of the day. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this All American Hot Dish recipe.
