Ingredients
1 lb ground meat
1 cup onion, chopped
1 can kidney beans (1 lb), drained
1 tbsp liquid smoke
1 tsp salt
3/4 lb bacon, cut in small pieces
2 can pork 'n beans (31 oz)
1/4 cup brown sugar
3 tbsp white vinegar
1 pepper
Directions
Brown meat in skillet; drain off fat and put beef in crock pot. Brown
bacon and onions; drain off fat. Add bacon and onions and remaining
ingredients to crock pot. Stir well. Cover and cook on low 4 to 9
hours.14 14 Joy Hansmeier, Waukon, IA14 Iowa REC News, May 1992
Servings: 1 servings
One Pot Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner
The History of Recipes
It is possible to track the history of `recipes` way back into ancient history, certainly as far as the ancient Egyptians, and maybe further still. In practice though, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to experts is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and afters, something we still use today. Aspicius informs us how the early Romans used a good variety of spices and herbs, including many that are still in use today like thyme, fennel and parsley. Later, we have a couple of cookery books which date from the 14th Century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of meals on the tables of the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new culinary innovations led to an outbreak in cookery books, most of which are kept safe in private collections. For the decades that followed, the rich families of Europe competed to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications are highly popular mostly due to more people being able to read, people having more leisure time and disposable income. The arrival of television brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this One Pot Dinner recipe.
