18 oz macaronis
3 oz gouda cheese
18 oz ground beef
1 onion
1 can pureed tomatoes, small
1 package white sauce
Directions
1.Cook the noodles according to directions. 2.Fry the meat with the
chopped onions and the tomatoepuree in a skillet until meat is
crumbly.Season with Salt and Pepper to taste. 3.Grease a souffle pan
and alternate noodles and meatmix in it. 4.Make the sauce according
to directions and pour over all. 5.Cook in 200 C oven for 30 minutes.
Translated by Brigitte Sealing
Cyberealm BBS 315-786-1120
Servings: 5 servings
Macaroni Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Pasta
The History of Recipes
Recipes as an idea can be observed far back into history, at least as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to historians are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents describing recipes prepared by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of his times used a good variety of spices, including some familiar names like basil, mint and dill. Moving our culinary historical trip onwards, we find a couple of interesting books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs prompted an outbreak in books on cooking, many of which still exist in academic collections. When we get to the 1900s, cook books were in great demand, mostly as a result of more people being able to read, increased leisure time and having more money. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Macaroni Souffle recipe.
