3 oz ground beef
1 tbsp onion, chopped
1 tbsp celery, chopped
3/4 cup condensed chicken gumbo soup
1/4 cup water
1/2 cup rice(uncooked)
1/4 cup condensed cream of mushroom
1 soup
Directions
Combine ground beef, onion, and celery with a small amount of water
in a saucepan. Boil until all moisture is absorbed. Mix beef
mixture, rice, andmushroom soup; pour into a small greased casserole
dish. Add salt and pepper. Bake at 350F for 25 minutes; Microwave:
Cook on Medium for 8 to 10 minutes;
Food Exchange per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE
CAL: 380
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 servings
Beef & Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Diabetic; Main Dish; Meat
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into ancient history, in fact as far into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, these, ancient cookbooks were just very basic pictorial recipes for preparing meals.
Moving on, we have some interesting books dating from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is familiar to us all today, but rather descriptions of the types of food enjoyed by the nobility of that period. By the advent of the 1900s, recipe books were greatly in demand mostly due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Beef & Rice Casserole recipe.
