Ingredients
2 slice bacon
16 oz old fashioned baked beans
1 in molasses & brown sugar
1 sauce, canned
2 tbsp minced onion
2 tbsp catsup
1 tsp prepared mustard
2 tbsp brown sugar
Directions
1. Place bacon on a paper-towel-lined paper plate. Heat, covered with
paper toweling, 3 minutes or until crisp. 2. In a deep, 1 1/2-quart,
heat-resistant, non-metallic casserole combine beans, onion, catsup,
mustard and brown sugar. Mix thoroughly. 3. Crumble bacon and
sprinkle over baked bean mixture. 4. Heat, uncovered, in Microwave
Oven 10 minutes or until sauce is bubbly. Variation: Add 6 franks or
4 slices ( 1/2-inch thick) ham and heat an additional 2 minutes in
Step 4.
Servings: 3 servings
Baked Bean Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish
The History of Recipes
Written recipes as an idea can be traced way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of stone tablets in Sumerian describing 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 people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, a very modern way of dining. He also describes how the Romans used many different spices and herbs, including a few you will know like basil, fennel and dill. Continuing our culinary historical journey, there were a couple of interesting cookery books published in the 14th Century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that we all know today, but rather recipes for the types of meals on the menues of the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, such as parsley and basil. These new foods and spices caused a surge in manuscripts on food, the majority of which still exist in private libraries. Over the succeeding few centuries, the upper-class families of Wesstern Europe tried to serve the most extravagent banquests, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cookery publications were increasing in popularity as a result of better eduction, more free time and having more money. |
We hope you enjoy this Baked Bean Casserole recipe.
