1 oil for deep frying
1 envelope veg soup mix
1 cup asparagus, finely chopped
1/4 cup water chestnut, finely chopd
20 won ton wrappers (3 sq)
1 soy sauce, (optional)
Directions
in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable
Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the
mixture on the center of each Won Ton wrapper. Moisten corners with
water, fold wrappers in half to form a triangle, and press edges to
seal. Form Won Ton by bringing together two opposite points and
overlapping; moisten overlapping points and press to seal well. Fry
in hot oil until golden brown; drain. Serve, if desired, with soy
sauce.
Servings: 4 servings
Asparagus Won Tons Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
It is possible to track the history of written recipes back into distant history, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language 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 having made anyone who tried it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, entrees and dessert, something we still use today. He also informs us how the chefs of Roman times were skilled in the use of many aromatic flavours, including many that are still in use today for example basil, rue and parsley. Later, there are a couple of interesting books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich people of that period. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in publications on food, most of which still exist in private libraries. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to serve up the best banquets, and because of this the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the 20th century, recipe publications are in great demand, due to higher levels of literacy, more leisure time and disposable income. The arrival of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Asparagus Won Tons recipe.
