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
Experts have found proof that recipes existed way back into distant history, certainly as far as the early Egyptians, and potentially, even further back. However, these, early recipes were just simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians are some ancient tablets in Sumerian which describe 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 those who drank it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into appetizers, main course and afters, something that is very familiar to us today. He also informs us how the Roman cooks used many spices, including some familiar names like bay, mint and dill. Closer to modern times, there were a couple of cookery books dating from the fourteenth century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the nobility of the time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new foods and spices created an increase in cookery books, some of which are now in private collections. During the succeeding few centuries, the upper-class families of the West competed to lay on the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications were highly popular mostly due to higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this All In One Casserole recipe.
