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 follow the history of written cooking instructions way back into ancient history, certainly as far into history as the early Egyptians, and quite possibly further than that. However, mostly, these ancient cook books were just very simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of tablets in Sumerian describing 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 anyone who drank it feel `wonderful`. During Roman times 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times made use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, fennel and dill. Closer to modern times, we have a couple of interesting recipe books dating from the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the spicy food that is served today, but rather recipes for the types of food on the menus of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices created an increase in books on cooking, the majority of which still exist in private collections. By the time we get to the twentieth century, cooking publications are in high demand, due to better eduction, people having increased free time and having more money. Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this 293915 Beef Ziti Casserole recipe.
