Beer-Sauced Meatballs Recipe

1 egg, beaten
1 can condensed cheddar cheese sou
1 cup soft bread crumbs
1/4 tsp salt
1 lb ground beef or chuck
1 medium onion, sliced thin
1/2 cup beer
1/2 tsp oregano, dried, crushed
1 dash peppercorns
1 cooked noodles or rice


Directions

soup. Stir in bread crumbs and

Place onion, separated into rings, in a 12x7.5x2" baking dish. Cover
with w

Combine remaining soup, beer, oregano, and pepper. Pour soup mixture
over m

Makes 6 servings.

Preparation Time: 0:30

Servings: 6 servings

Categories: Beer; Meat; Meatball; Sauce

The History of Recipes It is quite feasible to trace the history of recipes back into antiquity, in fact as far as the early Egyptians, and quite possibly further than that. However, these, old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food. The truth of the matter is, the most ancient recipe found, according to historians is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of a wide range of spices, including a few you will know such as basil, fennel and parsley. Moving on, there are two books from the fourteenth century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that we all know today, but rather recipes for the types of food eaten by the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as parsley, basil and rosemary. These new spices and herbs caused a surge in books on cookery, the majority of which still exist in private collections. By the time we get to the twentieth century, recipe publications are greatly in demand as a result of better eduction, more spare time and disposable income.

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