1 1/2 lb ground beef, lean
3 qt spaghetti sauce
8 oz tomato sauce
1/2 lb mushrooms
17 oz corn, whole kernel
1 lb pasta shells
1/4 cup onion chopped
1 salt and pepper to taste
Directions
Brown ground beef in a large frying pan. Add spaghetti sauce, tomato
sauce, corn, sliced mushrooms and chopped onion. Simmer until the
mushrooms are cooked. Add seasonings and continue to simmer. In a
large pot cook the shells and drain. Mix sauce with shells and serve.
Leftovers are even better and I always make extra. From: Syd's
Cookbook.
Servings: 4 servings
Beef A Roni Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Recipes as an idea can be traced far back into distant history, certainly as far back as the Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in 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 blissful. During the time of the Romans a roman called Apicius created some scripts describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius also describes how the cooks of his times were skilled in the use of many herbs, including some familiar names for example thyme, mint and parsley. Moving our culinary historical trip onwards, we find a couple of interesting recipe books from the 14th Century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as rosemary and coriander. The introduction of these new herbs and spices led to an eruption in cookery books, many of which are now in private libraries. During the next few hundred years, the upper classes tried to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are increasing in popularity as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Beef A Roni recipe.
