1 lb ground beef
1/2 cup chopped onion
1/4 cup water
1/4 tsp pepper
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 package (9 oz) mixed vegetables thawed
8 oz shredded mozzarella cheese
1 can (10 oz) refrigerated biscuit
1 tsp margarine or butter melted
1/2 tsp dried oregano leaves, crush
Directions
Heat oven to 375 degrees F. Grease 12x8 inch (2 quart) baking dish.
In large skillet, brown ground beef and onion, drain. Stir in water,
pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring
occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of
the cheese. Spoon mixture into greased baking dish.
Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
Place biscuits near outer edge of hot meat mixture, overlapping
slightly. Sprinkle remaining cheese in center and around edge. Gently
brush biscuits with oregano.
Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden
brown. 6 to 8 servings.
Servings: 7 servings
Biscuit Topped Italian Casserole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Italian; Main Dish
The History of Recipes
We are able to follow the history of `recipes` way back into the distant past, in fact as far into history as the Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of tablets in 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 having made drinkers feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of recipe books published in the 1300s : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that is served today, but instead recipes for the types of food eaten by the nobility of those days. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, such as basil and rosemary. These new herbs and spices caused a surge in manuscripts on food, the majority of which are now in private libraries. By the arrival of the twentieth century, cooking publications are highly popular as a result of higher levels of literacy, more free time and having more money to spend. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Biscuit Topped Italian Casserole recipe.
