1 14 inch middle-eastern
1 cracker bread round (called
1 la vosh)
2 oz neufchatel cheese at room
1 temperature
2 small slices lean bacon, cooked
1 crisp and drained on paper
1 towel
2 tbsp each finely chopped celery
1 and green onion
2 oz thinly sliced, cooked turkey
1/4 ripe avocado, peeled and
1 chopped
2 tbsp lemon juice
1 several leaves of romaine
1 lettuce, hard core removed
1 freshly ground pepper
Directions
1. Run cracker bread under hot water uintil moistened but not soggy.
Set
aside wrapped in clean damp towel.
2. In small bowl standing in hot water, soften and whip Neufchatel
cheese
to spreading consistency.
3. Crumble bacon and stir into cheese with celery and onion.
4. Using rubber spatula, spread cheese thinly over softened cracker
bread. (You may think there isn't enough mixture to cover but
just
be patient and persevere. You'll get there.)
5. Cover with turkey slices.
6. Dip avocado in lemon juice, then place on top of turkey.
7. Arrange Romaine leaves in a single layer over all. Sprinkle with
pepper.
8. Roll bread up tightly to enclose filling. Wrap in plastic and
chill
until ready to serve. (CAn be made up to 12 hours ahead.)
9. Just before serving, remove plastic wrap and slice in diagonal
slices.
NOTE: Large rounds of La Vosh-style cracker bread, if not readily
available in your local market, can usually be found in specialty
markets.
Neufchatel cheese, in case you are wondering, looks and tastes just
like cream cheese, but counts as a meat card instead of a fat card.
DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Fat
182 Calories
Servings: 4 servings
Bacon Lettuce Turkey Log Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Poultry; Turkey
The History of Recipes
Food historians have tracked the existence of recipes back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, these, early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a series of ancient tablets in the Sumerian language 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents describing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some that we all recognise for example thyme, mint and dill. As our culinary historical trip moves to more modern times there are a couple of interesting books published in the 14th Century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food on the menus of the nobility of that time. In the 15th century, the Crusaders brought back many foods and spices from the holy lands, including coriander, parsley, and basil. The introduction of these new tastes was responsible for a surge in books on cookery, some of which are now in private collections. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best cooks and their recipes became highly prized. However, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down the recipes of their peers. By the arrival of the twentieth century, recipe books are in great demand, as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Bacon Lettuce Turkey Log recipe.
