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
It is actually possible to trace the history of written cooking instructions back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into starters, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the chefs of Roman times made use of a wide range of herbs, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Moving on, there are a couple of interesting cookery books published in the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is popular today, but instead recipes for the types of meals on the menues of the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, such as basil and coriander. These new herbs and spices was responsible for a torrent in recipe manuscripts, many of which are kept safe in private collections. During the following few centuries, the powerful families of Wesstern Europe tried to serve the most extravagent banquests, and as a result cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing popular recipes of the day. By the advent of the 1900s, recipe publications were increasing in popularity as a result of increased literacy, people having more free time and a general increase in wealth. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kohl's Meatballs & Gravy recipe.
