Ingredients
1 egg
1/4 cup dry bread crumbs
1 small onion grated
1 tsp dried oregano
1/2 tsp pepper
1/2 tsp dijon mustard
1/4 tsp salt
1 lb lean ground beef
1 green pepper, chopped
1 zucchini, chopped
1 can italian style stewed -
1 tomatoes
1 tbsp tomato paste
2 tbsp freshly grated parmesan
Directions
In bowl, lightly beat egg; mix in bread crumbs, onion, oregano, 1/4
tsp. of the pepper, the mustard and salt. Mix in beef. Shape into
eight 1/2 inch patties. In large nonstick skillet, cook patties over
medium-high heat, turning once for about 5 minutes or until browned.
Transfer to plate.
Drain off any fat from skillet. Add green pepper, zucchini, stewed
tomatoes, tomato paste and remaining pepper; bring to a boil.
Nestle hamburgers in tomato mixture; reduce heat and simmer, turning
patties occasionally, for about 12 minutes or until no longer pink
inside and vegetables are tender-crisp. Serve sprinkled with cheese.
Makes 4 servings. Source: Canadian Living Magazine. Oct. 96 Issue
Typed in MMFormat by Cindy Hartlin. Aug. 27, 1996.
Servings: 4 servings
Saucy Hamburger & Vegetables Recipe brought to you by Recipe Ideas
Categories: Hamburger; Meat; Vegetable
The History of Recipes
It is possible to track the history of written recipes far back into the far past, certainly as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these early cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to academics is a collection of tablets in ancient Sumerian 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 people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few you will know for example basil, rue and asafoetida. Later, we find a couple of cookery books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are not about the curry that appears on menues today, but instead recipes for the types of meals cooked for the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in manuscripts on cooking, some of which are kept safe in private libraries. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Saucy Hamburger & Vegetables recipe.
