1 package frozen artichoke hearts
1 italian herbs
1 balsamic vinegar
1 1 t olive oil
1 onion, chopped fine
3 garlic cloves peeled and
1 squinched up into little
1 pieces
1 large package of mushrooms,
1 sliced
1/2 cup or so f/f parmesan cheese
2 spoonsfuls of f/f mayo and
1 f/f sour cream.
1 dash worcestershireshshchestshire
1 (you know what i mean)
Directions
Marinate artichoke hearts with italian herbs and some balsamic
vinegar. I myself add a teaspoon or so of olive oil (someone will be
coming to measure me now, I'm sure).
Stir artichoke hearts and rest of ingredients together. DON'T put in
so much white stuff that it is too moist because the mushrooms will
release moisture and then it will get gross.
Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode.
This is great as a dip, or in a pita sandwich. I hope you like it,
and I promise not to post too often until I actually learn to measure
and write :-)
Posted by Cynthia Barnes
Digest [Volume 13 Issue 13]
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 1 servings
Ab Fab Artichoke Dip/Sandwich Filling (Ovo La Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Sandwich; Vegetable
The History of Recipes
Recipes as a concept can be traced back into the far past, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to historians are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius created a number of documents describing recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something we still use today. He also recounts how the cooks of his times used many different herbs, including a few that are still present in modern kitchens for example thyme, mint and parsley. Continuing our culinary historical journey, we have a couple of interesting books which were published in the fourteenth century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals on the tables of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for a surge in recipe publications, some of which are now in academic collections. Over the next few hundred years, the upper-class families of Wesstern Europe strove to offer the most extravagent meals, and because of this cooks and their recipe collections were at a premium. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes of the day. When we get to the 1900s, cookery publications were greatly in demand as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Ab Fab Artichoke Dip_Sandwich Filling (Ovo La recipe.
