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
Academics have tracked the existance of recipes back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were split into starters, main meal and desserts, something we still use today. Aspicius tells us how the chefs of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals on the menus of the nobility of that period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, such as basil and rosemary. These new spices and herbs was responsible for an explosion in books on cookery, most of which are now in private cookery archives. By the arrival of the 1900s, cooking publications were greatly in demand mostly as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this Baked Beef And Rice recipe.
