1 lb lean ground beef
1 cup coarsely-chopped onion
1/2 cup coarsely-chopped green pepper
2 tbsp ketchup
1/4 tsp salt
1/2 tsp dry mustard
1 1/2 cup cooked rice
1 cup milk
1 (10 oz) can cream of mushroom soup
1 1/2 cup shredded cheddar cheese
1 tsp worcestershire sauce
2 cup corn flakes, coarsely crushed
3 tbsp butter, melted
Directions
Saute beef, onion and green pepper in a large frypan until meat is
browned; drain off any fat. Blend in ketchup, salt and dry mustard.
Turn meat mixture into a 2 quart round casserole; spread rice on top.
Gradually stir milk into mushroom soup. Stir in cheese and
Worcestershire sauce. Pour over meat and rice layers. Combine crushed
corn flakes and butter; sprinkle evenly over casserole. Bake in
preheated 375øF oven 35 to 40 minutes or until hot and bubbly. Makes
6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Ontario
Milk Marketing Board.
Servings: 6 servings
Beef & Rice Crisp Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Rice; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into distant history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these old cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics are a few tablets in the Sumerian language 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 drinkers feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs made use of many aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and parsley. Over the following few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications were increasing in popularity due to increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Beef & Rice Crisp recipe.
