1 medium onion, chopped
1 green pepper, chopped
3 cup mararoni, uncooked, elbow,
1 or regular shells, bowties
2 can regular size tomato sauce
1 can cream style corn, reg size
8 oz cheese, sharp, or more
1 1/2 lb beef, ground, or turkey
1 tsp cumin
1 tsp celery seed
1 tbsp chili powder
Directions
Brown ground meat in med high fry pan, drain. Set aside. Fry onion
and green pepper in small amount of oil until glossy, add ground meat
to above and keep stirring to prevent burning. Remove from heat.
Place in large mixing bowl.
Boil macaroni until tender, drain and add to meat mixture.
Stir in tomato sauce, spices, canned corn and mix well.
Place in large flat casserole, cover, and refrigerate up to 12 hours.
When ready to bake, uncover, grate LOTS of sharp cheese on top and
place uncovered in 300 degree oven for 1 hour.
Serves 6 - 8
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Servings: 6 or more
Mexican Greco Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We can read the history of meal recipes far back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further than that. However, these, early cookbooks were just primitive hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics are a few clay tablets in the Sumerian language describing 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`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and dessert, a style of dining still practiced today. He also informs us how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including a few you will know for example bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the holy lands, such as parsley, basil and rosemary. These new foods and spices created an eruption in recipe manuscripts, many of which are now in private cookery archives. For the decades that followed, the powerful and wealthy strove to offer the most exotic meals, and consequentially cooks and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes of their peers. By the time we get to the 20th century, cookbooks are greatly in demand mostly as a result of better eduction, more free time and having more disposable income. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Mexican Greco recipe.
