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
Experts have tracked the existance of recipes way back into history, in truth as far into history as the ancient Egyptians, and potentially, even further back. However, generally, these early recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Closer to modern times, there were two interesting recipe books dating from the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of food eaten by the nobility of that time. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new foods and spices caused an outbreak in manuscripts on cookery, some of which are kept safe in academic collections. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this My Stuff (Non Alcoholic) recipe.
