Ingredients
3/4 lb ground beef or ground fresh
1 turkey
1 medium onion -- chopped
1 can (14oz) diced tomatoes
1 1/4 cup tomato juice
1 can (4oz) diced green chili
1 peppers -- drained
2 tsp chili powder
1/2 tsp garlic salt
1 cup packaged dried wagon-wheel
1 or elbow macaroni
1 cup loose-pack frozen cut green
1 beans
1 cup shredded cheddar cheese
Directions
Cook ground beef or turkey and onion in a large skillet until meat is
brown. Drain off fat. Stir undrained diced tomatoes, tomato juice,
chili peppers, chili powder, and garlic salt into meat mixture. Bring
to boiling. Stir in uncooked macaroni and green beans. Return to
boiling; reduce heat. Simmer, covered, about 15 minutes or until
macaroni and beans are tender. To serve, spoon into bowls; sprinkle
with cheese.
Nutrition facts per serving: 460 calories, 32g protein, 34g
carbohydrates, 22g fat, 93mg cholesterol, 3g dietary fibre, 1211mg
sodium.
Source: Hunt's Simple Meals For Busy Days, page 19
Recipe By :
Servings: 4 servings
Chili Macaroni Recipe brought to you by Recipe Ideas
Categories: Chili; Pasta
The History of Recipes
Academics have tracked the existence of recipes far back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these old records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of clay tablets in ancient 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. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs made use of many herbs, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which date from the 1300s : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but rather descriptions of the types of food on the tables of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, the majority of which are now in academic collections. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chili Macaroni recipe.
