Ingredients
3 slice bacon, diced
2 tsp cornstarch
1/4 tsp dry mustard
1 tbsp packed brown sugar
1 small onion, sliced
1/4 tsp salt
1 can cut green beans (#303)
1 tbsp vinegar
1 hard cooked egg, chopped
Directions
Cook bacon until crisp, remove from skillet. Add onion to 1 tbs.
bacon drippings, cook until tender. Blend in cornstarch, salt and
mustard. Drain beans, reserving 1/2 c. liquid. Stir in reserved bean
liquid. Cook, stirring constantly until thickened and translucent.
Blend in sugar and vinegar. Add beans. Heat through. Top with
crumbled bacon and chopped egg.
Servings: 4 servings
Pennsylvania Dutch Green Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Green Bean; Vegetable
The History of Recipes
Historians have found proof that recipes existed way back into the distant past, in fact as far as the early Egyptians, and maybe further still. However, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of tablets in the Sumerian language which recount the preparation 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`. Later on, in Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Closer to modern times, there are two books dating from the 14th Century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is served today, but instead descriptions of the types of meals prepared by the cooks of the rich people of that period. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new foods and spices created an increase in recipe books, some of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of the West strove to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe books are starting to become popular due to more people being able to read, more leisure time and having more money. Like it or not, the introduction of television brought us celebrity TV 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 massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pennsylvania Dutch Green Beans recipe.
