1 1/2 lb hamburger
5 slice bread
1/2 cup water
2 tsp chives
1 tbsp salt
1 pepper to taste
1/4 tsp celery salt
1 tsp garlic salt
1/2 tsp italian seasoning
1/2 tsp onion salt
6 dash worcestershire sauce
4 dash hot sauce
2 eggs
1 1/2 lb cocktail smokies(or more)
BBQ SAUCE
16 oz tomato sauce
1/4 cup butter
1 medium onion, chopped
1/2 cup brown sugar
1/2 cup catsup
3 tsp b-b-q spice
5 tbsp worcestershire sauce
2 tbsp vinegar
10 dash hot sauce
2 tsp liquid smoke
1 1/2 cup chili sauce
Directions
Combine hamburger and the next 12 ingredients. Shape into small
meatballs and saute until done. Set aside
Combine Sauce ingredients and cook until thick.
Combine sauce, meatballs and smokie links.
Servings: 10 servings
B-B-Q Meatballs & Smokies (Great) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Meat; Meatball
The History of Recipes
It is quite possible to prove the history of recipes far back into ancient history, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just very basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some tablets in Sumerian 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 having made anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the Romans made use of a wide range of spices and herbs, including a few you will know such as basil, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is popular today, but rather recipes for the types of meals cooked for the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new foods and spices led to a surge in publications on food, many of which still exist in private libraries. Over the following few centuries, the rich families of Europe tried to serve the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this B B Q Meatballs & Smokies (Great) recipe.
