Ingredients
1 lb ground beef
1 onion, sliced
1 cup celery, diced
1 can #2 tomatoes
4 cup cabbage, shredded
1 cup bread crumbs
Directions
Brown meat in a big skillet. Remove from heat and drain the fat, if
any. Add the onion, celery and tomaotes. Stir until well mixed. Place
a layer of shredded cabbage in the bottom of a greased 2 quart
casserole dish. Spoon over a layer of the beef mixture, alternating
with the cab- bage and finishing with the cabbage on top. Sprinkle
with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
fried potatoes or fresh bread and a light dessert.
Source: Women's Circle Magazine Typed for you by: Brigitte Sealing,
Cyberealm BBS Watertown NY 315-786-1120
Servings: 6 servings
All In One Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
We are able to read the history of written recipes way back into history, certainly as far into history as early Egypt, and maybe further still. In practice though, sadly, these early cookbooks were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of ancient 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 having made people feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman cooks made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. As we move on, there were a couple of interesting recipe books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals on the menues of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, including parsley, basil and rosemary. These new culinary innovations led to a surge in cookery books, the majority of which are kept safe in academic collections. By the advent of the 20th century, cookery publications were in high demand, mostly as a result of better eduction, people having more leisure time and having more money to spend. The revolution that is television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this All In One Casserole recipe.
