2 tbsp salad oil
1 lb frankfurters, quartered lengthwise
1 medium onion, chopped
1 large clove gaerlic, crushed
1 can whole tomatoes (1 pound)
1 can pinto beans (15 ounces)
1 cup chunky salsa
2/3 cup uncooked long-grain rice
2 tsp chili powder
1 cup shredded monterey jack cheese with, jalapeno
Directions
peppers (4 ounces) Fresh coriander (cilanto) leaves
In a large skillet, heat oil over medium-high heat. Add the
frankfurters; saute until browned. With a slotted spoon, remove from
pan and place on one side of serving dish. Keep warm. To drippings in
skillet, add onion and garlic; saute 2 minutes. Add tomatoes and
their liquid, beans and their liquid, the salsa, rice, chili powder,
and 1/2 cup water. Bring to boiling; reduce heat and simmer, covered,
15 minutes, or until rice is cooked. Spoon rice mixture next to
frankfurters on platter. Sprinkle cheese over rice. Garnish with
cilantro leaves.
Makes 6 servings.
[ McCALL'S; January 1990 ]
Servings: 6 servings
Mexicali Franks Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
It is actually possible to track the history of recipes back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few clay tablets in ancient Sumerian which describe 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 wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks made use of many spices, including some that we all recognise for example thyme, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and tastes caused an increase in manuscripts on cookery, the majority of which still exist in private collections. The introduction of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Mexicali Franks recipe.
