1 can garbanzo beans
1 can lentils
1 can great northern whites
1 can pinto beans
1 can kidney beans
1 package lipton's french onion soup
2 generous tbsp kozlowski
1 farms south of the border no
1 fat dressing.
3 tbsp hain's honey barbeque sauce
Directions
Heat all the ingredients. Simply wonderful.
Posted by Muriel Kranowski
[Volume 13 Issue 17] Dec. 17, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
5-Beans Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish; Vegetable
The History of Recipes
Recipes as a concept can be found far back into distant history, certainly as far back into recorded history as early Egypt, and possibly even further than that. However, generally, these early records were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, 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 having made anyone who tried it feel `blissful`. Much later, in Roman times a man called Apicius created a collection of scripts detailing recipes cooked by the Romans. In his works, he recounts how the meals were separated into appetizers, entrees and afters, a very modern way of dining. This early Roman chef informs us how the ancient chefs used many herbs and spices, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Continuing our culinary historical journey, we have some recipe books which date from the 1300s - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that we all know today, but rather recipes for the types of food prepared by the chefs of the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and tastes created an outbreak in manuscripts on cookery, most of which still exist in private collections. Over the succeeding few hundred years, the rich families of Europe competed to offer the most exotic meals, and as a result cooks and their recipes increased in prestige. However, it was during the 1800s that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the twentieth century, cooking publications are in great demand, mostly due to increased literacy, more free time and a general increase in wealth. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this 5 Beans Casserole recipe.
