Ingredients
3 onions -- chopped
500 g potatoes -- peeled and
1 sliced
1 1/2 cup long grain rice
1 large red or green pepper
3 tomatoes sliced -- --or--
1 small can whole tomatoes
4 shoulder pork chops --
1 or--
1 ribs or chicken thighs
1 salt and pepper
2 chicken cubes -- * see note
Directions
* dissolved in 2 1/2 cups of boiling water.
Fry onions lightly in butter or oil. Season the meat. (Nana Wasn't
specific about how to do that, but I sprinkle on soy sauce, paprika
and minced garlic and pepper) In layers: place one third of the
onions in a large casserole or baking dish. Then add half of the
potatoes, all the rice and salt and pepper. The other third of the
onions and the rest of the potatoes, the rest of the onions, the
green pepper and tomatoes. Finally, top with the seasoned meat. Pour
over the water with chicken cubes and bake at 350F for 2 hours.
Serves 4.
Recipe By : slane@freenet.vancouver.bc.ca (Samantha Lane)
Servings: 1 servings
Pork Chops - Juvedg Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, at least as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, generally, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Moving our culinary historical trip onwards, there were a couple of interesting books which date from the 14th Century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that we all know today, but instead descriptions of the types of meals served to the rich people of that time. Over the following few centuries, the rich and powerful families of the West competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes of the day. When we get to the 1900s, cookery books were in high demand, mostly due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Pork Chops Juvedg recipe.
