Ingredients
1 lb ground beef, brown, drain
1 cup onions, minced
28 oz tomatoes, canned, with liquid, chop
1 tbsp worcestershire sauce
1 tsp salt
2 cup potatoes, sliced
1/3 cup flour, all-purpose
10 oz corn, frozen, thaw
10 oz lima beans, frozen, thaw
1 pepper, bell,large, cut in strips
1 1/2 cup cheddar cheese, shredded, 6 oz
Directions
1- In a bowl, combine browned and drained beef, onion, tomatoes with
liquid, worcestershire sauce and salt.
2-Spoon into a greased 3-quart casserole.
3-Layer the potatoes, flour, corn, lima beans and green peppers on
top.
4-Cover and bake at 375~ for 45 minutes.Sprinkle with the cheese and
continue baking, uncovered, for 30 minutes longer.
Very good for preparing ahead of time. To reheat, place foil loosely
over top and reheat in oven for about 20 minutes.
Jo Anne Merrill, recipe from Kitchen Classics
Servings: 8 servings
Almost-A-Meal Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into ancient history, in truth as far back into history as the early Egyptians, and maybe even further. Interesting though that maybe, these, ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius also recounts how the cooks of his times used a good variety of aromatic flavors, including some that we all recognise for example thyme, mint and asafoetida. Moving on, we have a couple of interesting cookery books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the nobility of those days. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices such as coriander, basil and rosemary. These new herbs and spices caused a torrent in manuscripts on food, some of which are kept safe in private cookery archives. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Almost A Meal Casserole recipe.
