1 brick of spinach
1 28-oz can of crushed
1 tomatoes
1 10-oz bag of frozen green
1 pepper
2 7-oz cans of salt-free
1 mushrooms
1 each lots of dehydrated onion
1 each garlic to taste
1 each parsley to taste
1 each italian seasoning to taste
1 pinch black pepper
Directions
It was good, but much more of a stew than a sauce. Next time I make
it, I'll use real onions, and two cans of tomatoes, and have
containers ready to freeze most of it... my freezer is full these
days. In summer, fresh tomatoes (and probably zucchini) would be
good...
Source: Original
Posted by "Aliza R. Panitz"
Digest [Volume 15 Issue 20] Feb. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Aliza's Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Academics have found proof that recipes existed far back into antiquity, in truth as far back into history as ancient Egypt, and quite possibly further than that. However, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs made use of many herbs and spices, including a few you will know for example thyme, fennel and asafoetida. During the following few centuries, the powerful and rich houses tried to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. By the advent of the 1900s, cook books were increasing in popularity as a result of higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Aliza's Spaghetti Sauce recipe.
