1 cup macaroni, raw
1/2 lb ground beef
1/2 tsp garlic powder
1 tsp chili powder
1 pinch salt
1 pinch pepper, freshly ground
1 can tomato soup
1 oz mozzarella cheese 15% mf
Directions
Cook macaroni about 7 minutes. Brown meat in largest saucepan and
drain off all fat. Add garlic, chili powder, salt and pepper. Mix
well and cook on low about 5 minutes. Add cooked macaroni and tomato
soup. Heat thoroughly. Just before serving add grated cheese. Cover
and heat until cheese melts.
Estimated 3 protein, 1 1/2 starch, 1 fruit & veg. Source: Eat Light
and Love It!
Leftovers are good reheated the next day and can be frozen. Favorite
quick recipe of Elizabeth Rodier and family.
Servings: 4 servings
Beef & Macaroni Chili Recipe brought to you by Recipe Ideas
Categories: Beef; Chili; Meat; Pasta
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the far past, certainly as far into history as the Egyptians, and maybe further still. In practice though, these, early records were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few stone 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 having made those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the early Romans made use of a good variety of spices and herbs, including a few you will know like basil, mint and asafoetida. Later on, we have a couple of interesting recipe books from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the indian food that is popular today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including parsley and basil. The introduction of these new tastes led to an increase in recipe publications, many of which are now in private collections. By the advent of the twentieth century, cooking books are in high demand, due to increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Beef & Macaroni Chili recipe.
