1 package package
1 macaroni,
1 cooked and drained
2 tbsp oil
1 1/2 lb ground beef, browned and drained
1 salt and pepper
1 large onion, chopped
2 each stalks celery, chopped
1 can tomato paste
3/4 cup water
2 tbsp sherry
1 can tomato soup
1 grated cheddar or
1 parmesan cheese
1 tsp leaf oregano
Directions
Toss cooked noodles in oil. Place in greased CROCK-POT. Add all
remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High:
2 to 3 hours). From Rival Crock-Pot cookbook, date unknown
Servings: 6 servings
Beef & Macaroni Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Main Dish; Meat; Pasta
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, in truth as far back as the early Egyptians, and maybe further still. Interesting though that maybe, these, ancient recipes were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of ancient tablets in Sumerian which show the making 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`. As we move into The time of the romans around 25BC a roman called Apicius created a few documents which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and afters, something we still use today. Additionally, he informs us how the ancient cooks made use of a wide range of aromatic flavours, including many that are still in use today for example basil, rue and parsley. As we move on, there were two books which date from the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food on the menus of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including spices like basil and coriander. These new spices and herbs led to an eruption in manuscripts on cooking, most of which are now in academic collections. During the next few centuries, the upper classes tried to offer the most exotic banquets, and as a result the best chefs and their recipe collections were much in demand. Even so, it was during the 19th century that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes of the day. By the advent of the 20th century, cookery books are starting to become popular mostly due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Beef & Macaroni Casserole recipe.
