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
It is possible to track the history of written recipes way back into history, at least as far as pharonic Egypt, and maybe even further. In practice though, sadly, these ancient recipes were just very simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to food historians are a few stone 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. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the Romans were skilled in the use of many different aromatic flavors, including some that we all recognise for example bay, mint and dill. Closer to modern times, there were some recipe books which appeared in the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in publications on food, most of which are kept safe in academic collections. By the time we get to the twentieth century, cookery publications were in great demand, mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Bacon~ Cabbage & Pasta Soup recipe.
