1/2 lb lean ground beef
1/2 cup onion, chopped
1/4 cup green pepper, chopped
3 cup tomato juice, hunt's no salt
1 1/2 cup raw macaroni
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp chili powder
Directions
Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3
ingredients in cast-iron skillet until meat is brown and vegetables
are tender. Drain off fat. Add tomato juice, macaroni, and spices.
Simmer until liquid is almost absorbed.
Note: Served with a salad, this makes a delicious meal.
Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg,
carbohydrate 36g, sodium 64mg.
Exchanges: Bread 2, Meat 2, Vegetable 1.
Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.
Formatted for Meal-Master by Joyce Burton.
Servings: 4 servings
Mexican Goulash Recipe brought to you by Recipe Ideas
Categories: Hungarian; Main Dish; Mexican
The History of Recipes
Food historians have tracked the existance of recipes back into the distant past, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient records were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef describes how the Romans made use of many different aromatic flavours, including some that we all recognise like bay, mint and asafoetida. As our culinary historical trip moves on a few more years there are a couple of books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is popular today, but instead accounts of the types of food eaten by the upper classes of that time. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new tastes prompted a torrent in manuscripts on food, many of which are kept safe in private cookery archives. Over the following few hundred years, the powerful families of Wesstern Europe strove to serve the best banquets, and as a result the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe publications were greatly in demand due to increased literacy, more leisure time and having more disposable income. Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Mexican Goulash recipe.
