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
Written recipes as a concept can be tracked way back into history, certainly as far as the Egyptians, and maybe further still. Interesting though that is, sadly, these early recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his works, he recounts how the meals were split into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of a wide range of herbs, including some that we all recognise such as bay, fennel and parsley. Over the following few centuries, the rich and powerful families of Europe competed to lay on the best banquets, and consequentially the best cooks and their recipe collections were highly sought after. However, it was during the 1800s that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording the recipes that were being prepared for the better households. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this My Stuff (Non Alcoholic) recipe.
