4 slices bacon, cut up
2 cup coarsely shredded cabbage
2 (14-1/2 oz.) cans beef
1 broth
1 (16 oz.) pkg. green giant
1 frozen pasta & vegetables
1 accent garden herb
1 seasoning
Directions
Cook bacon in large saucepan until crisp; remove bacon and drain on
paper towels. Crumble bacon. Cook cabbage in broth until crisp
tender. Stir bacon, broth, frozen vegetables and pasta, and water
into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6
to 8 minutes or until vegetables are tender. From: Pillsbury, Pasta,
Rice & Beans Shared By: Pat Stockett
Servings: 4 servings
Bacon~ Cabbage & Pasta Soup Recipe brought to you by Recipe Ideas
Categories: Cabbage; Italian; Meat; Pasta; Pork
The History of Recipes
We can follow the history of written recipes back into the far past, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these early recipes were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to historians are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a few documents which described recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius tells us how the Roman cooks made use of a good variety of spices and herbs, including some familiar names such as thyme, fennel and dill. Later, we have two books which were published in the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that appears on menues today, but rather recipes for the types of food prepared for the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an explosion in cookery books, some of which are now in private libraries. By the time we get to the 20th century, cooking publications are starting to become popular as a result of more people being able to read, leisure time and having more money. The arrival of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Bacon~ Cabbage & Pasta Soup recipe.
