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
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 And Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Rice
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into history, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient records were just very simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Moving on, there are a couple of interesting cookery books which were published in the 14th Century : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of meals on the tables of the rich and powerful of the period. During the next few hundred years, the wealthy families of the West tried to serve the most extravagent banquests, and consequentially cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe publications are increasing in popularity as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Beef And Rice Casserole recipe.
