Ingredients
3/4 lb ground beef
1 small clove garlic chopped fine
1 can whole tomatoes drained(8 oz)
1 save 1/2 c loquid
1/2 tsp salt
1/2 cup shredded cheddar
2 tbsp chopped onion
1 can corn (8 oz)
1 can olives (small)
2 tsp chili powder
1 each egg
1/2 cup yellow corn meal
1 dash paprika
Directions
Preparation : Crumble ground beef into 1 1/2 quart casserole, add
onion and garlic. Cover loosely and microwave on high (100%) 2
minutes. Break up beef and stir. Cover and microwave on high until
beef is not pink, 2 or 3 minutes. Drain excessive fat. Stir in
tomatoes, corn, olives, chili powder and salt. Cover tightly and
microwave on high until mixture is hot and bubbly, 4 to 6 minutes.
Stir. Beat egg in bowl, stir in corn meal and reserve tomato liquid.
Pour over meat mixture. Sprinkle with cheese and paprika. Microwave
uncovered on high until topping is no longer doughy, 3 to 6 minutes.
Servings: 4 servings
Microwave Corn Beef Pie Recipe brought to you by Recipe Ideas
Categories: Beef; Corn; Dessert; Meat; Microwave
The History of Recipes
Historians have found proof that recipes existed back into distant history, at least as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these ancient records were just very simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to historians is a series of clay tablets in Sumerian which recount 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 anyone who tried it feel `blissful`. Closer to modern times, there are some recipe books which date from the 14th Century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is familiar to us all today, but rather accounts of the types of food eaten by the rich and powerful. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including parsley and basil. These new foods and tastes caused an increase in manuscripts on cookery, many of which still exist in private libraries. During the succeeding few hundred years, the wealthy families of Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes of the day. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Microwave Corn Beef Pie recipe.
