2 lb ground beef
1 large chopped onion
1 cl minced garlic
1 can (14oz) spaghetti sauce
1 can (14 1/2oz) stewed tomatoes
1 can (4oz) mushrooms, drained
8 oz small shell macaroni,
1 cooked
2 cup (16oz) sour cream, divided
1 package (6oz) sliced provolone
1 package (6oz) sliced mozzarella
Directions
Brown beef with onions and garlic; srain off fata. Stir in spaghetti
sauce, stewed tomatoes and mushrooms. Simmer about a half hour.
Layer as follows in a Dutch oven or casserole: half shells, half
sauce, half sour cream, provolone cheese. Repeat, ending with
mozzarella. Bake a half hour or so at 350F. until heated through and
bubbly.
Taste of Home Ground Beef Collection 1996 Edition
Servings: 8 servings
Cheese N Pasta In A Pot Recipe brought to you by Recipe Ideas
Categories: Cheese; Dutch Oven; Italian; Pasta
The History of Recipes
Food historians have found proof that recipes existed way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts are a few ancient tablets in ancient 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 making anyone who tried it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, something we still use today. He also describes how the early Romans made use of many herbs, including many that are still in use today like thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy land, such as basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in books on cookery, many of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich families of Europe strove to serve the most extravagent banquests, and consequentially cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking publications are starting to become popular as a result of better eduction, more free time and disposable income. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Cheese N Pasta In A Pot recipe.
