Ingredients
1 cup uncooked rice
1 cup whole kernal corn
1 small can tomato sauce
1/2 cup water
1 cup chopped onions and green
1 peppers
1 lb plus hamburg
1 small can tomato sauce
1/4 cup water
Directions
In a casserole dish, layer ingredients as listed. Top with 3 to 5
slices of bacon. Bake, covered, at 350 degrees for 1 hour, then bake
uncovered for 1/2 hour.
Servings: 6 servings
7 Layer Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient recipes were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to experts are some clay tablets in ancient Sumerian which show 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`. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also tells us how the ancient Romans were skilled in the use of a good variety of herbs and spices, including many that are still in use today like bay, rue and asafoetida. Later on, we find a couple of interesting cookery books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of those days. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the Middle-East, including basil and rosemary. These new spices and herbs caused a surge in recipe manuscripts, the majority of which still exist in academic collections. For the centuries that followed, the powerful and wealthy tried to serve the most exotic banquets, and as a result the best cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cook books were increasing in popularity mostly due to increased literacy, more leisure time and disposable income. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this 7 Layer Casserole recipe.
