1 recipe of basic meatballs, *
10 1/2 oz cream of celery soup, **
1/4 cup dairy sour cream
16 oz vegetables, ***
15 oz potatoes, drained&sliced, 1cn
1 egg or parsley dumplings
EGG DUMPLINGS
2 cup biscuit baking mix, bisquick
2 each eggs, lg.
2 tbsp milk
PARSLEY DUMPLINGS
2 cup biscuit baking mix, bisquick
2 tbsp parsley flakes
2/3 cup milk
Directions
* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1
can of peas, cut green beans, or sliced carrots.
Servings: 4 servings
Meatball Stew With Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Meatball; Soup
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into history, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Moving on, there were a couple of interesting cookery books dating from the 14th Century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is served today, but instead descriptions of the types of meals eaten by the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as parsley and basil. These new foods and tastes created an explosion in recipe manuscripts, the majority of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of Europe tried to serve up the best banquets, and as a consequence, cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording the recipes of their peers. By the advent of the 1900s, cookery publications are increasing in popularity due to more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Meatball Stew With Dumplings recipe.
