8 oz ziti macaroni, uncooked
1 (16 oz.) can delmonte cut
1 green
1 beans, drained
1 (11 oz.) can green giant
1 niblets
1 corn, drained
1 lb ground beef
2 (10 3/4 oz.) cans
1 campbell's
1 condensed golden mushroom
1 soup
1 (14 1/2 oz.) can delmonte
1 stewed
1 tomatoes (any kind but i
1 prefer
1 the chunky pasta style or
1 italian
1 style)
1 tsp dried basil leaves, crushed
1/4 tsp pepper
1/2 tsp garlic powder
2 cup shredded sharp cheddar
1 cheese
Directions
Preheat oven to 400 degrees. Cook ziti according to package
directions; drain. Return cooked ziti and vegetables (green beans
and corn) to cooking pot used to cook ziti. Meanwhile, in 10 inch
skillet over medium heat, cook beef until browned, stirring to
separate meat; drain fat. Stir in soup, tomatoes, basil, pepper, and
garlic to meat. Heat thoroughly. Add soup mixture to ziti mixture;
mix well. Spoon into greased 13 x 9 inch baking dish. Cover with
foil. Bake 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes
more or until cheese melts. Makes 7 1/2 cups or 6 servings.
Servings: 1 servings
293915 -- Beef Ziti Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Italian; Main Dish; Meat
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into distant history, in fact as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, there were some interesting books from the fourteenth century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that we all know today, but rather accounts of the types of food served to the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new herbs and spices prompted an increase in books on cookery, the majority of which are now in private cookery archives. For the centuries that followed, the upper-class families of Wesstern Europe strove to offer the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were greatly in demand due to higher levels of literacy, people having increased spare time and a general increase in wealth. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this 293915 Beef Ziti Casserole recipe.
