1 1/4 cup Bean & bacon soup, undiluted
1 1/4 cup Water
2 cup All-meat frankurter, cut 1/2" slices
1 Onion, chopped finely
1 Green onions, chopped finely
1/2 cup Celery, chopped
2 tbsp Prepared mustard
1 cup Ready-mix type biscuits
Directions
Preheat oven to 375F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture into each of 8
individual baking dishes and top each with biscuit. (NOT ME!! I hate
doing dishes!!) Bake until golden brown (about 20 minutes). Serve at
once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE
Source: Recipes for the Diabetic by Billie Little and Penny L.
Thorup. Brought to you and yours via Nancy O'Brion and her Meal-Master
This cookbook doesn't have the nutritional values as it 22 years old.
Only calories: Per serving: 260
Servings: 8 servings
Frankfurter Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Casseroles; Crockpot
The History of Recipes
Recipes as a concept can be observed far back into distant history, certainly as far as early Egypt, and possibly even further. Interesting though that is, generally, these early cookbooks were just very simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a series of ancient tablets in ancient Sumerian which recount the making 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. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Over the following few centuries, the powerful and wealthy competed to lay on the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 1900s, cook books were highly popular mostly as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Frankfurter Casserole recipe.
