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 quite feasible to trace the history of transcribed cooking instructions far back into history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to academics is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and desserts, a very modern way of dining. Aspicius recounts how the chefs of Roman times made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, fennel and parsley. Closer to modern times, we find some recipe books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of food prepared for the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab countries, such as parsley and basil. These new spices and herbs created a surge in books on cookery, the majority of which are now in private libraries. During the next few hundred years, the powerful and rich houses competed to offer the most extravagent banquests, and as a consequence, cooks and their recipe collections were much in demand. Even so, it was during the 1800s that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were in great demand, as a result of more people being able to read, people having more spare time and having more disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Asparagus Won Tons recipe.
