1/2 medium onion, sliced
4 oz mushrooms (sm can sliced) reserve l, iquid
1/4 lb roughly of ground hamburg
1/2 package of dry gravy mix
1/2 cup mushroom liquid plus water some fro, zen green peas
6 oz red zinfandel (not white)
Directions
Dump onions, and beef into a large frying pan and cook until beef is
browned. Make the mushroom liquid up to 1/2 cup with water, and add
to the pan. Then add the mushrooms and the dry gravy powder. Cook
and stir a little until it thickens some. Cover with a large cover
and let sit on the magic burner, at about 180 F. Just before eating
throw in a handfull of peas, for color. (I used to 'brown' the
mushrooms with the hamburg, but Shirley says it was a waste of time.)
Go drink the wine at the computer, watch the news, etc.. When ready
to eat (My Stuff was ready at the end of the last paragraph), make a
serving of instant potatoes and three slices of nice brown toast. Put
the potatoes and two slices of toast on a big plate. Put about 2/3 to
3/4 of My Stuff on top. Refill wine glass.
When the toast is gone, and the potatoes are about 2/3 gone, get the
last slice of toast and put the rest of My Stuff on the toast, and on
the potatoes to warm them up.
My Stuff can sit on the magic burner for hours if you want. It just
gets better. Remember to turn off the magic burner.
Recipe By Burt Ford. U/L to cooking 09/94 2/95 5/95
Servings: 1 big servin
My Stuff (Non-Alcoholic) Recipe brought to you by Recipe Ideas
Categories: Alcohol
The History of Recipes
We are able to follow the history of written recipes back into antiquity, at least as far into history as pharonic Egypt, and maybe further still. Having said that, mostly, these old records were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are a few tablets in the Sumerian language 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 making those who drank it feel wonderful. As we move on, there are two recipe books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that is served today, but rather descriptions of the types of food cooked for the rich and powerful. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the East, including coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an outbreak in books on cookery, the majority of which still exist in academic collections. During the following few hundred years, the wealthy families of the West competed to offer the most extravagent meals, and as a result the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking books were in great demand, as a result of increased literacy, people having more spare time and a general increase in wealth. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this My Stuff (Non Alcoholic) recipe.
