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 possible to follow the history of written cooking instructions way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts are a few ancient 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 compiled some scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. This early Roman chef describes how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. As our culinary historical trip moves to more modern times there were a couple of recipe books from the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of meals prepared by the cooks of the upper classes of those days. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new culinary innovations caused an eruption in recipe books, most of which still exist in private cookery archives. By the arrival of the twentieth century, cookery books were highly popular due to increased literacy, more free time and disposable income. |
We hope you enjoy this Baked Beef And Rice recipe.
