Ingredients
1 lb ground beef
1 each small onion, chopped
1/2 each green pepper, chopped
2 can cream of celery soup
3 each tabasco sauce, dashes
1 tbsp prepared mustard
1 salt and pepper.
1 package jiffy cornbread mix*
Directions
*prepared according to pkg.direc.
Crumble meat and brown in skillet with onion and green pepper. Drain
off fat. Add soups, tabasco, and mustard. Stir to mix well. Add salt
and pepper to taste. Pour into greased 9x9 pan. Pre heat oven to
400^. Prepare cornbread mix according to pkg. directions and pour
over meat mixture spreading evenly to edges of pan. Bake appx. 30 min
or until top of cornbread is golden brown. Check by inserting
toothpick or knife for doneness. Rebecca FROM:
REBECCA STINNETT (MXXM06B)
Servings: 4 servings
Cornbread Casserole *** (Mxxm06b) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Main Dish
The History of Recipes
Academics have proved the existence of recipes far back into distant history, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics is a series of tablets in the Sumerian language 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 making anyone who drank it feel wonderful. Continuing our culinary historical journey, there are some interesting books which date from the 14th Century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals on the tables of the wealthy. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new tastes prompted a surge in recipe publications, some of which still exist in private cookery archives. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to offer the most exotic banquets, and as a result the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cook books are increasing in popularity due to better eduction, people having increased leisure time and having more money. The arrival of TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cornbread Casserole ___ (Mxxm06b) recipe.
