1 cornbread
8 oz stewed tomatoes
1 tsp dried minced onion
1 tobasco sauce
15 oz great north. beans, canned
1 tsp chicken bouillon
1/8 tsp garlic powder
1/2 cup cheddar, shredded
Directions
Combine undrained beans, undrained tomatoes, and all ingredients
except cheese in medium saucepan. Bring to a boil, reduce heat, and
simmer 10 mins.
To serve, split a piece of cornbread in half. Spoon beans over
cornbread and sprinkle with cheese.
Servings: 1 servings
Cajun Beans Over Cornbread Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Cajun; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into distant history, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, generally, these early records were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the baking 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 drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also describes how the Roman cooks used many spices, including a few that will be familiar to modern chefs such as thyme, rue and dill. As we move on, we find a couple of recipe books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that we all know today, but rather accounts of the types of food cooked for the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the East, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted a surge in manuscripts on cooking, the majority of which still exist in private cookery archives. During the next few centuries, the powerful and wealthy competed to serve the most extravagent meals, and as a result chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookbooks are highly popular mostly as a result of increased literacy, more spare time and a general increase in wealth. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cajun Beans Over Cornbread recipe.
