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 are able to track the history of meal recipes back into distant history, in fact as far as pharonic Egypt, and potentially, even further back. However, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. Aspicius describes how the early Romans used many aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and parsley. As we move on, we have two books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of food enjoyed by the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, including spices like parsley and basil. These new foods and spices led to a surge in manuscripts on cooking, the majority of which are kept safe in private libraries. The revolution that is television brought 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 everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Bacon~ Cabbage & Pasta Soup recipe.
