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
It is quite possible to prove the history of recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, these, ancient recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe in existence, according to food historians are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also describes how the ancient cooks made use of many different spices, including some familiar names like bay, mint and dill. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including coriander, parsley, and basil. These new culinary innovations created an eruption in manuscripts on cookery, many of which are kept safe in private collections. The introduction of the TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Better Beer Cheese Sauce recipe.
