Ingredients
1 1/2 lb lean ground beef round
1 medium onion, thinly sliced
12 ounce, whole kernel corn,
1 vacuum-packed can, drained
16 oz can whole peeled tomatoes, undraine, d
8 oz tomato sauce with cheese
1 tsp to 2 t dried chili powder
1 tsp salt
1/4 tsp pepper
1/3 cup sliced stuffed olives
1/2 cup shredded cheddar cheese
1 1/2 cup tortilla chips or corn chips coarse, ly crumbled
Directions
1. Crumble meat into a deep, 1 1/2-quart, heat-resistant, non-metallic
casserole. 2. Add onions and heat, uncovered, in Microwave Oven 7
minutes or until meat is browned and onions are tender. Stir
occasionally. Drain off excess fat. 3. Add corn, tomatoes, tomato
sauce, chili powder to taste and salt and pepper. Stir to combine. 4.
Heat, uncovered, in Microwave Oven 4 minutes, stirring occasionally.
5. Arrange olive slices on top of meat mixture and sprinkle with
cheese. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7. Sprinkle
with tortilla chips and heat, uncovered, in Microwave Oven 1 minute.
Servings: 4 servings
Chili Pie Ii Recipe brought to you by Recipe Ideas
Categories: Chili; Dessert; Pie
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, certainly as far as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of ancient tablets in ancient Sumerian which show the making 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. During the time of the Roman Empire a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius tells us how the early Romans used a wide range of aromatic flavours, including some that we all recognise such as thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new spices and herbs created an explosion in manuscripts on food, most of which still exist in private libraries. Over the following few hundred years, the upper-class families of Wesstern Europe tried to lay on the most exotic banquets, and because of this chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications were increasing in popularity mostly due to higher levels of literacy, increased leisure time and having more money to spend. The introduction of television brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Chili Pie Ii recipe.
