1 tsp garlic powder
1 lb hot sausage
28 oz water
1 qt crushed tomatoes
1 bay leaf
1 cup minced onion
12 oz tomato paste
28 oz tomato sauce
1 tbsp oregano
Directions
Use lg. pot, fry sausage in enough oil to cover
bottom until brown. Remove meat & most of oil. Brown
onion, add tomatoe paste, sauce, & tomatoes. Add
seasonings, replace sausage, bring to boil & simmer 2
to 2 1/2 hrs. stiring every 15 min. with wooden spoon.
Servings: 20 servings
Keith's Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into history, certainly as far as pharonic Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just very simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts are a few clay tablets in Sumerian describing 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 `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, entrees and dessert, a very modern way of dining. Aspicius recounts how the chefs of Roman times used many aromatic flavours, including a few that are still present in modern kitchens for example basil, rue and dill. Closer to modern times, there were two recipe books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that we all know today, but instead descriptions of the types of food prepared by the cooks of the upper classes. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new culinary ideas led to an outbreak in publications on food, the majority of which are kept safe in academic collections. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most exotic banquets, and consequentially the best cooks and their recipes became highly prized. However, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes of their peers. By the arrival of the 1900s, cookery books were in great demand, due to better eduction, people having more leisure time and disposable income. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Keith's Spaghetti Sauce recipe.
