Ingredients
1 lb ground chuck
1 med onion, chopped
1/2 medium green pepper (optional)
16 can tomato sauce
16 can tomatos, drained and
1 smooshed
4 cl garlic
1 medium onion, chopped (again)
1 bay leaf
1 lots oregano, basil,
1 marjoram
1 dashes worcestershire
1 dash tobasco or cayenne
1 splash red wine
1 lots parmesan
8 oz mushrooms, halved & sauteed
4 oz macaroni, cooked al dente
6 slices american cheese
1 sprinkles chives
Directions
Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef,
onion and green pepper; drain. Add everything but last 3 ingredients.
Simmer to blend flavors for 1/2 hour. Add macaroni to pot and stir.
Spoon into greased 1-1/2 quart casserole. Top with cheese. Bake at
375 until cheese is bubbly, about 10-15 mins. Sprinkle with chives
and serve with garlic bread.
Servings: 4 servings
Poor Man's Lasagne Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is possible to read the history of meal recipes far back into ancient history, certainly as far back as the early Egyptians, and possibly even further. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay 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 people feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main course and afters, something we still use today. Additionally, he recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including coriander, parsley, and basil. These new herbs and spices led to an increase in manuscripts on food, most of which still exist in academic collections. For the centuries that followed, the rich families of Europe competed to offer the most extravagent meals, and because of this the best cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books were in great demand, mostly as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Poor Man's Lasagne recipe.
