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
Historians have tracked the existence of recipes far back into history, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. However, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians are a few clay tablets in the Sumerian language describing the baking 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 blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans used many spices and herbs, including some familiar names such as bay, rue and parsley. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books which appeared in the fourteenth century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is served today, but instead accounts of the types of meals cooked for the rich people of those days. In the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including parsley and basil. These new foods and spices prompted an eruption in recipe books, the majority of which are now in private libraries. Over the next few centuries, the powerful and rich houses tried to serve the most exotic meals, and consequentially the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cook books were increasing in popularity mostly as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Baked Bean Casserole recipe.
