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 trace the history of `recipes` far back into the distant past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts are some clay tablets in the Sumerian language which show 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 people feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he recounts how the early Romans made use of many spices, including a few you will know like basil, rue and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the curry that we all know today, but rather accounts of the types of meals prepared by the cooks of the upper classes of that period. In the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new herbs and spices created an explosion in manuscripts on cooking, most of which still exist in private cookery archives. Over the next few hundred years, the upper-class families of the West competed with each other to serve up the most extravagent meals, and consequentially the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery publications were in high demand, mostly as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this One Pot Dinner recipe.
