2 each medium carrots, sliced
1 each small zuchinni, chopped
1 cup skimmed milk
3 tbsp all purpose flour
1/4 cup light beer
3/4 cup reduced fat sharp cheese **
8 oz pasta (rotini, spaghetti)
Directions
** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN
FLAVOR. SHREDD CHEESE. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL
AMOUNT OF WATER FOR 6 MINUTES. ADD ZUCCHINI AND COOK COVERED FOR 3
MINUTES MORE. DRAIN VEGETABLES; SET ASIDE. SHAKE MILK AND FLOUR IN A
SCREW TOP JAR. ADD MIXTURE TO SAUCE PAN. COOK OVER MEDIUM HEAT UNTIL
BUBBLY AND THICKENED. ADD BEER AND HEAT THROUGH. REMOVE PAN FROM HEAT
AND ADD SHREDDED CHEDDAR CHEESE. STIR UNTIL CHEESE IS JUST MELTED.
ADD COOKED VEGETABLES TO CHEESE SAUCE. SEASON TO TASTE WITH PEPPER.
SERVE OVER HOT COOKED PASTA. EACH SERVING = 350 CALORIES, 6 g FAT
(15% CALORIES FROM FAT).
Servings: 4 servings
Better Beer-Cheese Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Cheese; Sauce
The History of Recipes
Experts have proved the existance of recipes way back into distant history, in truth as far back as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient 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 making drinkers feel `wonderful`. As our culinary historical trip moves on a few more years there were two interesting recipe books published in the fourteenth century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the wealthy. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, including coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in cookery books, many of which still exist in academic collections. Over the following few hundred years, the upper-class families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery publications were starting to become popular as a result of better eduction, people having increased free time and being a little richer. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Better Beer Cheese Sauce recipe.
