2 lb ground beef
2 cup noodles, cooked
1 onion, chopped
1 cup cheddar, grated
1/4 cup oil, vegetable
1 cup corn kernels
2 cup tomato soup salt - opt
1/2 tsp pepper
1 tsp ketchup
Directions
Put beef, onion & oil in fry pan. Stir to break up meat till it
browns. Drain off fat. Put meat mixture in bowl. Put corn, soup, salt
& pepper & ketchup in bowl. Stir & mix with meat. Cook noodles, drain
& combine with all ingredients. Pour into greased casserole. Sprinkle
grated cheese on top. Cover & bake at 350F for 45 min. Remove cover
& bake till cheese is bubbly.
SERVES: 4 Source: _Company's Coming Casseroles_
Servings: 4 servings
Beef & Corn Bake Recipe brought to you by Recipe Ideas
Categories: Beef; Corn; Meat
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into history, in fact as far into history as the Egyptians, and maybe even further. However, mostly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and parsley. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an explosion in recipe manuscripts, most of which still exist in private cookery archives. When we get to the 1900s, cook books were greatly in demand due to better eduction, leisure time and having more money to spend. |
We hope you enjoy this Beef & Corn Bake recipe.
