Ingredients
POPOVER CRUST
2 eggs
1 cup milk
1 tsp melted butter
1 cup flour
1/2 tsp salt
FILLING
1 lb ground beef
1 small onion, chopped fine
1 tbsp minced green pepper
6 oz tomato paste
1 salt and pepper to taste
1/2 tsp thyme
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp oregano
TOPPING
1/2 lb mozzarella cheese, grated
1/2 cup parmesan cheese, grated
Directions
In medium skillet, brown meat; add onion, green pepper, salt and
pepper, tomato paste and herbs. Set aside. Mix popover ingredients
together until smooth. Butter well a 9" glass pie plate. Pour in
popover batter. Lightly spoon meat mixture into batter, being careful
to leave a rim of batter all around. Put into COLD oven. Set oven at
450 degrees (F) and bake for 25 minutes. Top with mozzarella cheese,
then sprinkle Parmesan on top. Bake 15 minutes more. Let stand 5
minutes before serving.
Servings: 6 servings
Popover Pie Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Pie
The History of Recipes
Experts have proved the existence of recipes back into history, certainly as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a series of stone 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 people feel `wonderful`. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which appeared in the 1300s ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is popular today, but rather recipes for the types of meals on the menues of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, such as basil and coriander. These new foods and spices prompted an explosion in books on cookery, the majority of which are now in private libraries. During the next few hundred years, the upper-class families of Europe competed with each other to serve up the most exotic meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes to help cooks of their time. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Popover Pie recipe.
