1 ground beef
1 bread crumbs
1 eggs
1 parmesan cheese
1 salt & pepper
Directions
To each pound of ground beef, add 1/4 cup moist bread
crumbs, 1 egg, 1 tablespoon Parmesan cheese, and salt
and pepper. Mix all ingredients together thoroughly.
Shape into balls about the size of a quarter. Heat a
minimum amount of oil in a heavy pan and fry the
meatballs until they are brown.
Cover the meatballs with the following:
: 1 can Cream of Mushroom Soup
: 1 can water
: 1 tablespoon white cooking wine
(Double, triple, etc., according to the pounds of meat
you use.)
Simmer until gravy is thickened.
Serve plain or with buttered noodles or rice.
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
Servings: 1 servings
Kohl's Meatballs & Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies; Meat; Meatball
The History of Recipes
We can follow the history of written recipes far back into antiquity, in truth as far back as the Egyptians, and potentially, even further back. However, generally, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to historians are a few tablets in ancient Sumerian which describe 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. As we move into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, something we still use today. Aspicius informs us how the Roman cooks made use of a good variety of spices, including some familiar names such as basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices such as rosemary and coriander. These new foods and spices led to an outbreak in manuscripts on cookery, most of which are now in private cookery archives. During the succeeding few centuries, the rich families of Wesstern Europe strove to serve up the best banquets, and as a consequence, chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking publications are greatly in demand due to more people being able to read, leisure time and having more money. |
We hope you enjoy this Kohl's Meatballs & Gravy recipe.
