2 slice whole grain bread
1/2 ripe avocado, sliced
1 slice smoked monterey jack or smoked goud, a cheese
1 alfalfa sprouts
1 radish sprouts
1 slice very ripe tomato
1 olive oil
1 wine vinegar
1 fresh ground black pepper
Directions
Here's one I invented a lot of years ago for a
vegetarian friend. Not low fat, but it is good (what
can I say, I'm originally from California).
Lay the bread slices on a flat surface. Put half the
avocado slices on each bread half. Top one bread half
with the remaining ingredients, dressing this mess
VERY LIGHTLY with oil and vinegar. Top with remaining
avocado/bread half, and cut into quarters to serve.
For a non-vegetarian version of this, I've added thin
slices of smoked turkey.
I've also made this by piling the whole mess into
halves of pita bread, but if you can get good
whole-grain bread, that's even better.
Kathy in Bryan, TX
Servings: 1 sandwich
Kathy Pitts' Turkey & Cheese Sandwich Recipe brought to you by Recipe Ideas
Categories: Cheese; Poultry; Sandwich; Turkey
The History of Recipes
Written cooking instructions as a concept can be found back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, old records were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts is a series of stone 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 having made people feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something we still use today. Aspicius describes how the ancient chefs used a wide range of herbs, including a few you will know like thyme, rue and dill. As our culinary historical trip moves to more modern times there are a couple of books published in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals on the menues of the rich and powerful. In the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas led to a surge in recipe manuscripts, most of which are kept safe in academic collections. Over the following few centuries, the wealthy families of the West strove to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections became highly prized. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books were starting to become popular as a result of more people being able to read, people having increased leisure time and disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Kathy Pitts' Turkey & Cheese Sandwich recipe.
