Ingredients
1 lb ground beef
1 small onion, chopped
1/2 green pepper, chopped
2 can cream of celery soup
3 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.
Servings: 4 servings
Cornbread Casserole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Main Dish
The History of Recipes
Written recipes as an idea can be found way back into history, in fact as far back into recorded history as early Egypt, and maybe even further. Having said that, these, old recipes were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of tablets in ancient Sumerian describing the preparation 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 drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs were skilled in the use of many different herbs, including some that we all recognise for example thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas created an explosion in publications on food, the majority of which still exist in private collections. Over the succeeding few centuries, the upper-class families of Europe competed to offer the most extravagent meals, and consequentially chefs and their recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Cornbread Casserole recipe.
