Ingredients
1 1/2 lb Ground beef
1 cup Rice, regular
1 small Onion, chopped
2 tbsp Bacon drippings
1 1/2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
2 oz Olives, stuffed, sliced
2 cup Tomato juice
1 1/2 cup Water, boiling
1/2 cup Cheese, Cheddar, shredded
Directions
Saute ground beef, rice, and onion in bacon drippings. Pour off
drippings. Add remaining ingredients except cheese; mix well. Place
in a 1-1/2 quart casserole. Cover tightly; bake at 300 degrees for 1
hour. Uncover; sprinkle with cheese and continue baking about 10
minutes or until cheese is melted.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy
Coleman.
Servings: 6 servings
Baked Beef And Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Casseroles; Rice
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into antiquity, in truth as far into history as the Egyptians, and maybe further still. In practice though, generally, these early recipes were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians are some stone tablets in the Sumerian language describing 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 anyone who tried it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the Romans made use of a good variety of aromatic flavours, including a few you will know such as basil, rue and asafoetida. Closer to modern times, there were a couple of recipe books which date from the 1300s - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that appears on menues today, but instead recipes for the types of food prepared by the chefs of the nobility of that time. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas created an explosion in books on cooking, some of which are now in private collections. During the next few hundred years, the rich and powerful families of Wesstern Europe competed to serve the most exotic meals, and because of this chefs and their recipes were much in demand. However, it wasn`t until the 19th century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books were highly popular mostly due to higher levels of literacy, leisure time and having more money. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baked Beef And Rice recipe.
