Ingredients
2 lb lean ground beef
1 tsp salt
1/2 eas
1/4 cup onion -- finely chopped
1 can condensed tomato soup
5 medium potatoes
1 cup light cream
1 pepper
Directions
In large skillet or slow-cooking pot with browning unit, brown beef;
break up large chunks with fork. Pour off excess fat. In small bowl,
mix together salt, pepper, onion, and undiluted soup. Peel and slice
potatoes. In slow-cooking pot, arrange alternate layers of potatoes
and meat (with potatoes on bottom). Pour soup mixture over. Cover and
cook on low for 4 to 6 hours. Turn control to high. Pour cream over
all; cover and cook on high for 15 to 20 mintues.
Recipe By :
Servings: 6 servings
Clara's Beef & Potatoes Recipe brought to you by Recipe Ideas
Categories: Meat; Potato; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into the distant past, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are a few 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 wonderful and blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius describes how the cooks of his times made use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Moving on, there are two interesting books dating from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals prepared for the upper classes of the period. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, including parsley, basil and rosemary. These new foods and tastes created a surge in books on cooking, many of which are kept safe in private cookery archives. During the following few centuries, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were at a premium. However, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. By the advent of the 1900s, recipe publications were in high demand, mostly due to more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Clara's Beef & Potatoes recipe.
