1 lb small shell macaroni
2 lb ground beef
1 large onion,chopped
1 can (16 oz) kidney beans
1 can (16 oz) cream style corn
1 can (16 oz) tomato sauce
1 10 oz. jar chili sauce
1 can (8 oz) mushroom pieces
1 can (3 oz) sliced ripe olives,
1 drained
1 cup shredded cheddar cheese,
1 divided
Directions
Cook macaroni on the conventional range.Meanwhile,crumble ground beef
into a dishwasher safe plastic colander suspended over a 3 quart
casserole.Top with chopped onion.Stirring midway through
cooking,microwave on high 8 to 10 minutes or until meat is no longer
pink. Discard grease and transfer meat to casserole.Stir in beans,
corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and
stir meat mixture into it.Divide macaroni mixture into desired size
casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6
servings each).
Servings: 18 servings
Lighthouse Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is possible to track the history of meal recipes back into the distant past, in truth as far as early Egypt, and quite possibly further than that. However, these, old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian 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 anyone who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, rue and parsley. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in recipe publications, the majority of which still exist in private libraries. During the succeeding few hundred years, the families of Europe competed to serve the most extravagent banquests, and as a result cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Lighthouse Casserole recipe.
